Green Curry Mussels from WEGAP


- 2 lb. fresh Prince Edward Island mussels, cleaned and de-bearded

- 1 can unsweetened coconut milk

- 1 cup white wine

- 1 tbsp. green curry paste

- 2 tbsp. minced garlic

- 2 tbsp. minced ginger

- .5 cup minced cilantro

- 1 tsp. minced jalapeno

- 1 tbsp. soy sauce

- .5 cup julienne red onion

- 3 tbsp. olive oil

- 1 tbsp. lime juice

- 1 baguette

To Prepare

In a large pot over high flame heat the oil, then add the garlic, ginger, and jalapenos. Sautee until onions become translucent, about 3-4 minutes. Add curry paste and toast until aromatic being careful not to let it burn. Add white wine, coconut milk, soy sauce, lime juice and cilantro and bring to a boil. Add mussels and cover until mussels open, about 3-5 minutes. Discard any unopened mussels. Serve in a large bowl with sliced baguette for dipping.