INGREDIENTS:
- 1 pound mussels, cleaned
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup clam juice
- 1 can unsweetened coconut milk (13.5 fluid ounces)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1/4 cup cilantro, chopped
- juice from half a lime, reserve the other half for wedges
- Crusty bread to sop up a delicious stew optional
- Clean mussels in a sink under running water. Scrub them with a brush to remove dirt and barnacles. If the mussel has a hairy beard, pull that off by pulling towards the hinged end of the shell (not the front).
- Discard mussels that have already opened. Keep them iced until you’re ready to cook. Heat olive oil in FIREDISC®. Stir in garlic and chopped onion. Cook until softened.
- Add clam juice, coconut milk, red curry paste, and fish sauce; whisk together.
- Add mussels, cover with Flattop Lid. Steam mussels in the mixture for 6 to 10 minutes.
- Remove from FIREDISC® and transfer to a dish; add cilantro and juice from half a lime. Cut the other half of lime into wedges and serve with mussels.