Steamed Mussels in Coconut Curry Sauce

Thai style Mussels from How Sweet It Is (Pinterest)

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2 1⁄2 lbs mussels
• 2  tablespoons unsalted butter
• 1  tablespoon olive oil
• 1  sweet onion, diced
• 2  garlic cloves, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons red curry paste
• 1 (14 ounce) can  full-fat coconut milk (lite version is fine too, just won't be as rich)
• 1⁄4 cup low sodium chicken broth (or seafood)
• 2  green onions, sliced
•  French baguettes (or fries!) or   bread, for serving (or fries!)

Directions

1. Keep the mussels refrigerated until you're ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or "beard") by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
2. Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it's melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it's distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it's smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.