I was hankering for mussels today, so bought two pounds at Whole Foods. I've always loved the spicy mussels I've had in Thai restaurants, so looked at some recipes and cobbled together a version. It turned out very well, so well that I'll use the leftover liquid to simmer some fish in for tomorrow's dinner. I used half of the coconut milk mixture, but if you make 3-4 pounds of mussels, you'll need it all.
1. Prepare 2 lbs fresh mussels--this will serve 2 for dinner; or 4 as an appetizer. Rinse, and any that don't close when pressed throw out
2. In a food processor, combine:
1 cup fresh cilantro
1/2 cup fresh basil
2 Tbs. Thai Green Curry paste
2 tsp. ground coriander
1 can coconut milk (I used lowfat, but if you're not cutting fat, the regular will give a much creamier, thicker sauce. Next time I may use less so the sauce is thicker)
juice of 1 lime
2 tsp. fish sauce
3. In a large pot, saute in 1 tsp. oil:
2 cloves garlic, minced
2 shallots, minced
1-inch slice of ginger, peeled and diced
1/3 cup white wine
red pepper flakes, to taste or minced fresh chili to taste
4. Add the mussels, quickly stir, cover the pot, and simmer for two minutes, just till shells open. Pour in half the coconut milk mixture, and stir well.
5. Stir in more chopped basil and cilantro. Serve with lime wedges and french bread.