STEAMED MUSSELS WITH THAI SPICES (for four as an appetizer, two as a main course)
1 cup well stirred unsweetened coconut milk (about half of a 14 ounce can)
3 tablespoons fresh lime juice
3 tablespoons dry white wine
2-½ teaspoons Thai red curry paste
2-½ teaspoons minced garlic
1-½ teaspoons nam pla or other Asian fish sauce
1-½ teaspoons sugar
2 pounds mussels, preferably cultivated, scrubbed well and beards removed
1 cup chopped fresh cilantro sprigs
lime wedges to accompany
- 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, between 3 and 6 minutes. Check often after 3 minutes and transfer mussels as they open with a slotted spoon to a large bowl. Discard any mussels that do not open after 6 minutes.
- Pour sauce over mussels in bowl and, just before serving, toss with cilantro. Accompany with lime wedges.
from The Gourmet Cookbook