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Spicy Thai Steamed Mussels




Source of Recipe


Gourmet Magazine, August 1999, Silver Thatch Inn, Charlottesville, VA


Recipe Introduction


Serves 6


Recipe Link: http://www.epicurious.com/recipes/recipe_views/views/101999

List of Ingredients




5 pounds mussels (preferably cultivated)
3 limes
a 1 3 1/2-ounce can unsweetened coconut milk
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 sugar
2 cups fresh cilantro sprigs

Accompaniment: lime wedges

Recipe



1. Scrub mussels well and remove beards.

2. Squeeze enough juice from limes to measure 1/3 cup.

3. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes.

4. Add mussels, tossing to combine.

5. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.)

6. Chop cilantro and toss with mussels.

7. Serve mussels with lime wedges.