I think part of the trick was that I got really, really fresh mussels. They were unbelievably clean â€“ I really didnâ€™t need to scrub them and if I removed 5 beards from 4 pounds of mussels, it was a lot. I used Thai Kitchenâ€™s Red Curry Paste, a commercially prepared gluten free curry paste that is great.
And we had chocolate chip-coconut-macadamia nut cookies for dessert. The recipe for this was based on one I made a few weeks ago, except I added coconut to the recipe.
Great company, delicious home-cooked meal. What a life!
Thai Red Curry Mussels
From Eating Well Magazine February 07
2 teaspoons peanut oil or canola oil
2 medium cloves garlic, minced
2 scallions, thinly sliced, whites and greens separated
Zest and juice of 2 lime
1 â€“ 2 tablespoons Thai red curry paste
1 14 ounce can â€œliteâ€ coconut milk
1 tablespoon brown sugar
2 teaspoonsw fish sauce
4 pounds mussels, scrubbed and debearded
6 cups trimmed watercress or trimmed spinach
2 tablespoons thinly sliced fresh basil for garnish
Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and the paste is sizzling, 1 to 3 minutes. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.
Add mussels, return to a simmer, cover and cook for 6 minutes. Spread watercress or spinach over the mussels, cover and cook until slightly wilted, about 4 minutes; stir into the mussels. (Discard any unopened mussels.) Serve garnished with scallion greens and basil.