Spicy Thai Steamed Mussels

• 5 pounds mussels (preferably cultivated)
• 3 limes
• a 13 1/2-ounce can unsweetened coconut milk
• 1/3 cup dry white wine
• 1 1/2 tablespoons Thai red curry paste
• 1 1/2 tablespoons minced garlic
• 1 tablespoon Asian fish sauce
• 1 tablespoon sugar
• 2 cups fresh cilantro sprigs
• Accompaniment: lime wedges

1. Scrub mussels well and remove beards.
2. Squeeze enough juice from limes to measure 1/3 cup.
3. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes.
4. Add mussels, tossing to combine.
5. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes.
6. (Discard any unopened mussels.)
7. Chop cilantro and toss with mussels.
8. Serve mussels with lime wedges.

mussels, limes, unsweetened coconut milk, white wine, red curry, garlic, fish sauce, sugar, cilantro sprigs, accompaniment

Taken from www.epicurious.com/recipes/food/views/spicy-thai-steamed-mussels-101999 (may not work)