This is a show-stopper dish to serve to guests, and it takes almost no work beyond mincing the garlic and chopping the cilantro. You can vary the spice level by playing with the amount of curry paste; this version is mild and summery. The sugar is entirely optional, since the corn adds sweetness. If you use frozen corn, try to get roasted corn, which is rich and nutty. Total time from prep to bowl—about 30 minutes.
- 6 lbs of mussels, scrubbed and de-bearded
- 2 13 ½ oz. cans unsweetened coconut milk
- 3 Tbs. Thai red or green curry paste
- 3 Tbs. minced garlic
- 5 limes
- 2 Tbs. fish sauce
- 2 packages frozen corn or 4 ears of corn, cooked and cut off the husk
- 1 Tbs. sugar, optional
- 3 cups cilantro, roughly chopped
Juice the limes, you will have about ½ cup. Bring the coconut milk, curry paste, garlic, fish sauce, lime juice, sugar, and corn to a boil in a pan large enough to hold the mussels. Cook the liquid for two to three minutes, then add the mussels, cover tightly, and steam until the mussels open, about six to eight minutes. Check frequently and stir everything up from time to time.
When the mussels open, toss into a bowl and add the cilantro. Serve with a green salad and crusty bread for sopping up the broth.