5 pounds fresh mussels, scrubbed and debearded 1/3 cup fresh lime juice 1 (13.5 ounce) can unsweetened coconut milk 1/3 cup dry white wine 1 1/2 tablespoons Thai red curry paste 1 1/2 tablespoons minced garlic 1 tablespoon Asian fish sauce 1 tablespoon white sugar 2 cups chopped fresh cilantro
In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.