Thai Curry Mussels

• Seafood

  • 72 2 pounds live mussels

• Produce

  • 1 tbsp Cilantro, stems
  • 1/2 cup Cilantro, leaves
  • 1 tsp Coriander, ground
  • 1 Lime, Juice of

• Canned Goods

  • 1 cup Chicken stock
  • 2 15-oz. cans Coconut milk
  • 3 tbsp Thai red curry paste

• Condiments

  • 2 tsp Fish sauce
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Sugar

• Dairy

  • 2 tbsp Butter, unsalted

• Other

  • 1 Large (or 2 small shallot, finely diced

Found on flavorite.net

Directions

• Set a really big pot over medium heat. Once it’s hot, melt the butter and saute the shallots for 5 – 7 minutes, or until they begin to turn translucent. Add the curry paste and half the chicken stock. Use a spoon to break dissolve the curry paste into the stock.
• Add the rest of the stock, the coconut milk, cilantro stems, sugar, soy sauce, fish sauce, lime juice and coriander. Bring to a simmer and cover for about 5 minutes. Taste and adjust the seasoning as needed.
• Raise the heat to medium high and add the mussels. Toss the mussels in the broth, then cover and let steam for about 5 minutes, checking to see when they open. Remove each mussel once it’s open to make sure you don’t overcook them. Some may not open and those should be discarded.
• When you’ve removed all the mussels, serve them in bowls and add a few generous ladlefuls of broth. Sprinkle with cilantro leaves.