Spicy Coconut Curry Mussels
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
2 lbs fresh mussels
1 Tbsp butter
2 garlic cloves, minced
1 cup dry white wine
2 Tbsp red curry paste
1 (13.5 oz ) can unsweetened coconut milk
1/4 tsp ground ginger
1/4 tsp white pepper
1/2 tsp Sriracha sauce (Thai chili sauce)
2 Tbsp fish sauce
Juice from 1/2 lim
Chopped cilantro and thinly sliced jalapeno pepper
French or Italian bread
Note: The red curry paste, Sriracha sauce and fish sauce can usually be found in the ethnic aisle of grocery stores or in specialty Asian markets
Using a rough brush, scrub each mussel well under cold running water. Pry off any barnacles with the back of a knife and twist or cut off any beards—the hair-like tufts that may protrude from the shells. Discard any mussels that do not close up when tapped, or any with broken shells. Rinse again and keep cold until ready to use (within 2 hours of cleaning or else the mussels may die).
In a large pot, add the butter, garlic, wine, curry paste and coconut milk bring to a boil over high heat. Stir, reduce heat to low and simmer for 2-3 minutes.
Stir in the ginger and white pepper and turn the heat back to high. Add the mussels and cover the pot. Cook (gently stirring once throughout to ensure even cooking) until the mussels open, about 3-5 minutes. Mix in the Sriracha sauce and fish sauce, then squeeze in the lime juice.
Remove the opened mussels immediately with a slotted spoon and arrange in wide soup bowls. Allow the cooking liquid to settle for a minute, so any sand or sediment to fall to the bottom. Carefully ladle the liquid over the mussels. Sprinkle with cilantro and jalapeno peppers. Serve immediately with bread for sopping up the sauce. Enjoy.