Coconut Curry Mussels

I like to use nice plump mussels for this recipe. Often the farmed or cultured mussels found in markets are larger than wild picked and tend to be less work to prepare for cooking. Any fibers that the mussels use to attached themselves to rocks or rope for cultivated mussels, should be pulled off (‘debearding’ as it’s known) as the strands are tough and inedible.

1. In a deep pot, heat the oil and sauté the shallot, ginger, pepper and garlic until golden. Add the curry paste and powder, mixing well until smooth.

   Add the coconut milk, stock and lemon grass. Simmer on very low heat for at least 30 minutes to develop the flavors of the ginger and lemon grass. Season to taste with salt and pepper.

   Rinse and clean the mussels, removing any fibers from the shell and add them to the sauce. Turn the flame up and simmer for 4-5 minutes until all the mussels are open, discarding any that do not open. Sprinkle the cilantro over and serve immediately.