Thai Red Curry Mussels

Name: Thai Red Curry Mussels
Yield: 4
Ingredients: 2 teaspoons peanut oil, or canola oil; 2 medium cloves garlic, minced; 2 scallions, thinly sliced, whites and greens separated; Zest and juice of 1 lime; 1-2 teaspoons Thai red curry paste, (see Note); 1 14-ounce can “lite” coconut milk; 1 tablespoon brown sugar; 2 teaspoons fish sauce, (see Note); 4 pounds mussels, scrubbed and debearded (see Tip); 6 cups trimmed watercress, (1-2 bunches) or trimmed spinach; 2 tablespoons thinly sliced fresh basil, for garnish

Thai Red Curry Mussels was pinched from <a href="http://www.eatingwell.com/recipes/thai_red_curry_mussels.html" target="_blank">www.eatingwell.com.</a>

"Watercress is prized in Asian cuisine for its peppery flavor and in this dish stands up to the sweet spiciness of the mussels in a coconut-laced red curry sauce. If you can find it in your market, use Thai basil for the garnish—it adds a unique sweet anise flavor that will make the dish taste all the more authentic...."

INGREDIENTS

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2 teaspoons peanut oil, or canola oil

•

2 medium cloves garlic, minced

•

2 scallions, thinly sliced, whites and greens separated

•

Zest and juice of 1 lime

•

1-2 teaspoons Thai red curry paste, (see Note)

•

1 14-ounce can “lite” coconut milk

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1 tablespoon brown sugar

•

2 teaspoons fish sauce, (see Note)

•

4 pounds mussels, scrubbed and debearded (see Tip)

•

6 cups trimmed watercress, (1-2 bunches) or trimmed spinach

•

2 tablespoons thinly sliced fresh basil, for garnish

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