Coconut Curry Mussels with Crusty Bread

Ingredients

• 3 lbs fresh mussels, scrubbed and debearded
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 4 kaffir lime leaves (or 1 teaspoon lime zest)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 1/4 cup fresh cilantro, chopped
• 1 red chili, thinly sliced
• Crusty sourdough bread for serving

Instructions

1. 1

   Discard any mussels that are cracked or that do not close when tapped. Scrub the shells clean under cold running water.

2. 2

   Heat oil in a large pot or Dutch oven over medium heat. Add garlic and ginger and cook for 1 minute until fragrant.

3. 3

   Add red curry paste and stir, cooking for another minute to bloom the spices in the oil.

4. 4

   Pour in the coconut milk and stir until the curry paste is fully incorporated. Add lemongrass, kaffir lime leaves, fish sauce, lime juice, and brown sugar.

5. 5

   Bring the broth to a gentle simmer and taste, adjusting fish sauce or lime juice as needed.

6. 6

   Add all the mussels, increase heat to high, and cover tightly. Cook for 4-6 minutes, shaking the pot once halfway through.

7. 7

   Remove lid and discard any mussels that have not opened. Ladle into deep bowls, garnish with cilantro and sliced chili, and serve immediately with crusty bread.