Thai mussels

I made these Thai mussels again last night. They're so good!! Add some toasted bread to soak up the sauce afterwards. Ah.mazing!!!

·         2-3 pounds mussels (de-beard) 

·         1/3 fresh lime juice

·         1 (13.5oz) can light coconut milk

·         1 1/2 Tbsp Thai red curry paste

·         1 1/2 Tbsp minced garlic

·         1 Tbsp Asian fish sauce

·         1 Tbsp white sugar

·         2 cups fresh cilantro chopped

·         1/3 cup dry white wine (optional)

1). Scrub mussels well and remove beards.

2). Combine lime juice, coconut milk, curry paste, garlic, fish sauce, and sugar (wine – optional) over high heat, stirring. Bring to a boil for 2 minutes.

3). Add mussels, tossing to combine.

4). Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.)

5). Chop cilantro and toss with mussels.

*Variations:

- Add shrimp, I did head on shrimp that were really good

- Add lemongrass and discard after

- Add sliced thai chilies for extra spice