THAI RED CURRY MUSSELS
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.
From Eating Well Magazine, Jan. 2007