Author Notes
You will want to have PLENTY of good crusty bread on hand to sop up every last drop of this amazing sauce! —NY Momma & Foodie
Ingredients
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5 pounds
mussels, debearded and scrubbed
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2 tablespoons
red curry paste
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1 tablespoon
fish sauce
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3-4
limes, squeezed to make approx.1/3 cup juice
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1 tablespoon
minced garlic
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1 tablespoon
sugar
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1/3 cup
dry white wine
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1
13.5 oz can unsweetened coconut milk
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2 cups
chopped cilantro
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2
additional limes, quartered
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LOTS of crusty bread!
Directions
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Combine all sauce ingredients (red curry paste through coconut milk) in a large stock pot and stir well, making sure sugar and curry paste are nicely dissolved.
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Bring to a boil over high heat and boil for 2 minutes.
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Add mussels. Cover and cook, stirring every now and then, until mussels open - 6 - 8 minutes.
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Remove from heat and discard any unopened mussels. Add in the cilantro and toss to combine.
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Dump into a nice big serving dish and serve with crusty bread and lime wedges. I think it's fun and communal to set out a big basket of crusty bread and just let your guests all hover over the serving dish, dunking bread and picking out mussels!
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NOTE: The sauce is phenomenal - you won't want to miss a drop; you could also pour over steamed brown or white rice for a bright, hearty and satisfying dish.
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