2 lb mussels in the shell
2 teaspoon olive oil
1 tablespoon red curry paste
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
5-6 fresh long red chilies, split in half lengthwise and seeds removed
½ cup cilantro leaves, chopped
½ cup Thai basil leaves
2 cups cooked steamed rice to serve
Clean mussels under cold running water with a stiff brush to remove sand and beard. Set aside.
Heat a CRUX skillet to a medium high heat, add oil and curry paste and cook until fragrant. Add a little of the coconut milk and stir until paste has dissolved. Add fish sauce, sugar, remaining coconut milk and mussels and cover with a lid.
Steam the mussels until they have all opened, then remove with a slotted spoon and set aside. Check consistency of sauce, it should be quite viscous. If too thin, cook until thickened.
Toss in the chillies, cilantro and basil leaves and cook for a minute. Squeeze in a little lime juice, stir through and serve. Serve accompanied with a bowl of steamed rice (optional).
*Note, Always remember if mussels don’t open during cooking, don’t eat them.