FriendsEAT New York

SPICY THAI STEAMED MUSSELS

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Reference:

Gourmet, August 1999 Silver Thatch Inn, Charlottesville, VA

Prep:

Can be prepared in 45 minutes or less.

Servings:

Makes 6 servings.

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Submitted by:

Foodie

Ingredients

pounds mussels (preferably cultivated)

limes

a 1 3 1/2-ounce can unsweetened coconut milk

1/3

cup dry white wine

1/2 tbsp Thai red curry paste

1/2 tbsp minced garlic

tbsp Asian fish sauce

tbsp sugar

cups fresh cilantro sprigs

Accompaniment: lime wedges

Directions

Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.

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Serve mussels with lime wedges.

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