Source of Recipe
From "Mad Hungry: Cravings" by Lucinda Quinn
"This recipe was inspired by our local Belgian beer place, which has several different versions of moules frites on the menu: an enamel pot of mussels comes with a cone filled with crispy French fries and a mayonnaise dipping sauce alongside. My favorite is the Malaysian style, which is a riff on laksa, a coconut curry soup with Chinese-Malay elements. At home, mussels take literally minutes to prepare and need only a crispy baguette to sop up all the delicious juices."
List of Ingredients
◦ 2 tablespoons safflower oil
◦ 2 cloves garlic, minced
◦ One ˝-inch-piece ginger, peeled and minced
◦ 1 tablespoon Thai red curry paste
◦ 1 cup unsweetened coconut milk
◦ 2 pounds mussels, scrubbed clean and beards removed
◦ 12 cilantro sprigs
◦ 1 lime, cut into wedges
Heat a large deep skillet over medium-high heat. Add the oil. When it shimmers, add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and cook for 1 minute. Add the coconut milk and bring to a boil.
Add the mussels to the skillet, cover, and cook just until they open, 2 to 3 minutes. With a slotted spoon, transfer them to a serving bowl. (Discard any unopened mussels.)
Pour the sauce over the mussels, garnish with the cilantro and lime, and serve immediately. Put out a bowl for the shells.