Thai Curry Mussels
Â¾ cup Onions, Â¼? dice
Â¼ cup Olive oil
1 tbsp Garlic, minced
1 tsp Sugar
2 - 15 oz cans Coconut milk
Â¾ tsp Coriander, ground
1 tbsp Red Curry Paste
Â¼ cup Nam Pla Fish Sauce
Â¼ lemon Fresh Squeezed Lemon Juice
2 lbs Mussels, washed
2 tbsp Thai Basil, coarse chopped
- In a heavy, non-reactive sautÃ© pan with a well fitted lid, sautÃ© the onions in the olive oil until golden brown. Add garlic and sautÃ© one minute longer.
- Add sugar, coriander, curry paste and fish sauce. Bring to a boil.
- Put the mussel into the broth, cover and cook, shaking frequently, cooking only until shells open. Squeeze on lemon.
- Divide the mussels and broth into how many portions you wish to make. Top with Thai Basil. Serve with fresh, crusty bread.