coconut curry mussels
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)
lime wedges
cilantro
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.
