Ingredients
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2 lbs fresh mussels
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1 (2 -inch) piece fresh ginger
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1 cup lite unsweetened coconut milk
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1 1/2 tbsp Thai red curry paste
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3/4 cup chopped fresh cilantro
Steps
1
Rinse the mussels under cold water, scrub, and debeard any mussels that need it. Discard any cracked or open mussels.
2
Peel the ginger. Grate ginger into a large pot or Dutch oven. Into pot, add the coconut milk, ½ cup water, and red curry paste. Heat on high and whisk to combine.
3
When liquid is at a boil, add the mussels. Season with salt and pepper. Stir until the mussels are well coated. Cover the pot and reduce heat to medium. Cook 5 min., or until mussels have opened. Discard any mussels that have not opened. Remove pot from heat and garnish with cilantro. Serve immediately.
Tips
Serve with bread for dipping.
