Friday, October 22nd, 2010 | posted by wendy
2 lbs mussels
2t Red Curry Paste
1 6–8 oz. can of coconut milk (we prefer Chaokoh brand from Thailand, available at Sparrow Market)
Bring coconut milk and red curry paste to a boil, then add scrubbed mussels. Cover tightly and steam until open (5 minutes or so). Serve with Basmati or Jasmine Rice, garnished with plenty of lime wedges and fresh cilantro.