Thai curried mussels

April 6, 2005

Serves 4.

1 tablespoon grapeseed or canola oil
1½ tablespoons red Thai curry paste
1 tablespoon brown sugar
1 teaspoon Asian fish sauce
¾ cup coconut milk
1 teaspoon lime juice
1/3 cup sake
2 scallions, sliced
1 clove garlic, finely chopped
4 pounds mussels
6 leaves fresh cilantro, cut into fine shreds
4 leaves Thai basil, cut into fine shreds
1. In a saucepan, heat the oil and stir in the curry paste. Cook the mixture over low heat for 1 minute, stirring constantly. Stir in the sugar, fish sauce, and coconut milk. Cook, stirring, over medium heat, until the mixture bubbles at the edges. Add the lime juice; set the mixture aside.

2. In a pasta pot, combine the sake, scallions, and garlic. Cook over high heat until the liquid evaporates.

3. Add the curry and coconut mixture to the pan and stir well.

4. Add the mussels. Cover the pan and steam just until mussels open. Sprinkle with cilantro and basil.

Adapted from West View Farm

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