serves 6
1 (13.5 ounce) can unsweetened coconut milk
1/3 cup fresh lime juice
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
5 pounds fresh mussels, scrubbed and debearded
2 cups chopped fresh cilantro
Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
Remove the pot from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
Nutrition Facts (per serving)
485 Calories
24g Fat
21g Carbs
48g Protein