Jackie's Thai Mussels

This mussel recipe is ridiculous. The first time we ate these mussels, we couldn't even speak.  And how about that beautiful, briny broth ("zumi") beyond delicious.  We have made this dish so many times and find that the Costco mussels are always clean, plump and so affordable.  This is crazy good, it's addictive...the first bite will surprise you!  Offer a nice baguette to slop up the "zumi " (see post) and a big soup spoon for drinking it...

2 to 3 lbs (1 to 1.5 kg) mussels
1 tbsp. vegetable oil
1 small onion, finely diced
2 garlic cloves, minced
2 tbsp. Thai red curry paste 

( Maesri brand is the best)
1 can unsweetened coconut milk (use full fat, light stuff doesn't cut it)
¼ cup fresh lime juice, about 2 to 3 limes
1 tbsp. fish sauce
1 tbsp. granulated sugar
1 small tomato, diced
Lots of chopped coriander

Clean mussels well. In a very large saucepan (or 2 pans, make the entire sauce in 1 pan and then pour half into a second pot) Sauté onions until golden and then add garlic and curry paste.

Stir until fragrant, about 1 minute.

Add coconut milk, lime juice, fish sauce and sugar. Bring to a boil. Add tomato and stir. Then add mussels. Stir.

Cover the pot and simmer stirring occasionally until mussels have all opened, about 5 minutes.

Stir in most of the coriander.

Spoon mussels into 3 or 4 large bowls and discard any that aren’t open. We usually just use one big bowl on the table and refill.

Pour coconut milk broth overtop, then sprinkle with the rest of the coriander.

So good over basmati rice!