A delicious mussel recipe adapted from Lucky Peach's recipe.
2 lbs mussels, cleaned & rinsed
3 tbsp Thai green curry paste
1 can (14 oz) lite coconut milk
1 tbsp canola oil
1 tbsp plam, raw, or light brown sugar
1 tbsp fish sauce
1/2 cup cilantro, chopped
1 small green chili, thinly sliced
Salt to taste
Lime wedges, as desired
Crusty baguette, for serving
Heat oil in a saucepan (4 quart) over medium heat.
Add curry paste to the saucepan and fry for about 1 minute until fragrant.
Mix in the coconut milk and sugar. Stir well and bring to a simmer.
Place the mussels in the saucepan with a little salt and fold once or twice to coat. Cover pan tightly with a lid and simmer for 6-8 minutes until the mussels open. Remove mussels that do not open.
Add the fish sauce and stir.
Garnish with cilantro and sliced chili. Serve with lime wedges and crusty bread.