Spicy Thai Steamed Mussels

Serves 4
Recipe By: Lynne Rosetta Kasper
Published in: The Gourmet Cookbook

1 can unsweetened coconut milk 14-ounce
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 tablespoons Asian fish sauce
1 tablespoons sugar
5 pounds mussels -- preferably cultivated, scrubbed well and beards
removed
2 cup chopped fresh cilantro sprigs

Accompaniment
Lime wedges

Combine coconut milk, lime juice, wine, curry paste, garlic, fish sauce,
and sugar in a 6- to 8-quart wide pot and bring to a boil over high heat.
Cover and boil, stirring occasionally, for 2 minutes. Add mussels and
toss to combine. Cover pot and cook, stirring occasionally, until mussels
just open wide, about 6 minutes. Discard any unopened mussels. Just
before serving, toss mussels with cilantro. Serve with lime wedges.


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