4 lbs fresh mussels, cleaned and debearded

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons Thai red curry paste

1 can (14 oz) coconut milk

1 cup fish or seafood broth

2 tablespoons soy sauce

1 tablespoon brown sugar

Juice of 1 lime

1 red bell pepper, thinly sliced

1 cup cherry tomatoes, halved

Fresh cilantro leaves for garnish

Steamed jasmine rice for serving

Execution

Prepare Mussels: Clean and debeard the mussels. Discard any open or damaged ones. Rinse under cold water and set aside.

Sauté Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.

Add Curry Paste: Stir in Thai red curry paste and cook for another 2 minutes until fragrant.

Simmer Coconut Curry Base: Pour in coconut milk, fish or seafood broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer, allowing the flavors to meld for 5-7 minutes.

Add Mussels and Vegetables: Gently add the cleaned mussels to the pot, along with sliced red bell pepper and halved cherry tomatoes. Cover with a lid and steam for 5-7 minutes or until the mussels have opened.

Discard Unopened Mussels: Discard any mussels that remain closed after cooking.

Serve: Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.

Serve with Rice: Serve the Thai Coconut Curry Mussels over steamed jasmine rice.

Additional tips

• Customize the level of spiciness by adjusting the amount of Thai red curry paste.
• Pair with crusty bread to soak up the flavorful broth.
• A splash of coconut milk right before serving adds an extra layer of richness.