Ingredients You'll Need
- 5 Pounds Fresh Mussels
- 1/3 Cup Fresh Lime Juice
- 13.5 Ounce Can Unsweetened Coconut Milk
- 1/3 Cup Chicken Stock
- 1 1/2 Tbsp. Red Thai Curry Paste
- 2 Tbsp. Minced Garlic
- 1 Tbsp. Asian Fish Sauce
- 1 Tbsp. White Sugar
- 2 Cups Fresh Cilantro, Chopped
Directions
- In a large stock pot combine the lime juice, coconut milk, chicken stock, curry paste, garlic, fish sauce and sugar
- Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels
- Cover and cook stirring occasionally, until mussels are opened – approx 7 minutes
- Remove from heat and discard any unopened mussels
- Pour mussels and liquid into a serving dish and toss with cilantro
