Red Thai Curry Mussels

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• Step 1

  In a heavy bottom pot over medium-low heat, sweat the onions, garlic, and ginger in olive oil until fragrant, about 5 minutes.

• Step 2

  Add the curry paste and cook, stirring, until softened, about 1 minute.

• Step 3

  Add the coconut milk and water and raise the heat medium-high. Bring just to a boil, stirring to blend all of the ingredients.

• Step 4

  Add the mussels and cover the pot. Cook until the mussels open, about 5-7 minutes.

• Step 5

  Divide the mussels evenly among two bowls. Discard any mussels that fail to open. Spoon the remaining cooking liquid over the mussels.

• Step 6

  Garnish with chopped green onion and cilantro, if desired.

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