Curry Coconut Soup

• 2 Lbs Mussels
• 1 Butternut Squash/3 Large Sweet Potatoes Peeled and Cubed
• 1/2 400 ml Can Coconut Milk
• 1 T Red Curry
• 1 Bunch Fresh Cilantro
• 1 Bunch Fresh Scallions

1. 1)a. In a large stew pot add 2 inches of water and begin steaming the mussels, covered on high.
2. b) In a smaller pot boil the squash/potatoes
3. 2) Once the squash is soft enough to mash (softer is better) drain the water. Use a fork to feel the squash. It should easily penetrate about halfway through.
4. 3) Mash the squash with a potato masher in the pot you used to boil.
5. 4) When the mussels are all opened and have been properly cooked (an almost orange color) drain the broth into a separate container.
6. 5) Pour about 2 Cups into the squash mash. If you desire a saltier soup add more. Taste as you go.
7. 6)Add half the can of coconut milk to the mixture. Again, if you want a stronger coconut flavor, add more. Taste again.
8. 7) Return the mixture to Medium Low heat.
9. 8) Constantly stirring the mixture (if it gets too hot the components will separate) add the red curry a sprinkle at a time. Taste as you go. Curry is subjective. Add more if you love it withhold some if you like a subtler taste.
10. 9) Let simmer 5-10 min.
11. 10) Transfer the mixture to a tight meshed strainer and press it through into a pyrex container using the masher or the back end of a ladle.
12. 11) Place 5 or 6 mussels in the bottom of a bowl and pour the soup over the mussels.
13. 12) Garnish with chopped cilantro and scallions.

mussels, coconut milk, t, fresh cilantro, scallions

Taken from www.epicurious.com/recipes/member/views/curry-coconut-soup-52128591 (may not work)