THAI RED CURRY MUSSELS

Ingredients:

• 2 tsp peanut or canola oil
• 2 med. cloves garlic, minced
• 2 scallions, thinly sliced, whites and greens separated
• Zest and juice of 1 lime
• 1-2 tsp. Thai red curry paste
• 1 14 oz can light coconut milk
• 1 Tbsp brown or palm sugar
• 2 tsp fish sauce
• 4 lb mussels, scrubbed
• 6 cups trimmed watercress or spinach
• 2 Tbsp fresh basil, thinly sliced

Instructions: 

Heat oil in large Dutch oven over medium heat.  Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and paste is sizzling.  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, stir, cover, and let cook for 6 minutes.  Add watercress or spinach to the pot, cover and cook for an additional 4 minutes.  Discard any unopened mussels.  Serve, garnished with basil.

Serves 4.

From Eating Well Magazine, Jan. 2007

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