Thai Mussels To Die For

• 5 pounds mussels, debearded and scrubbed
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 3-4 limes, squeezed to make approx.1/3 cup juice
• 1 tablespoon minced garlic
• 1 tablespoon sugar
• 1/3 cup dry white wine
• 1 13.5 oz can unsweetened coconut milk
• 2 cups chopped cilantro
• 2 additional limes, quartered
• LOTS of crusty bread!

1. Combine all sauce ingredients (red curry paste through coconut milk) in a large stock pot and stir well, making sure sugar and curry paste are nicely dissolved.
2. Bring to a boil over high heat and boil for 2 minutes.
3. Add mussels. Cover and cook, stirring every now and then, until mussels open - 6 - 8 minutes.
4. Remove from heat and discard any unopened mussels. Add in the cilantro and toss to combine.
5. Dump into a nice big serving dish and serve with crusty bread and lime wedges. I think it's fun and communal to set out a big basket of crusty bread and just let your guests all hover over the serving dish, dunking bread and picking out mussels!
6. NOTE: The sauce is phenomenal - you won't want to miss a drop; you could also pour over steamed brown or white rice for a bright, hearty and satisfying dish.

mussels, red curry, fish sauce, juice, garlic, sugar, white wine, unsweetened coconut milk, cilantro, additional limes, lots

Taken from food52.com/recipes/25834-thai-mussels-to-die-for (may not work)