- 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.