Red Thai Curry Mussels
Ingredients
- 2 pounds 907g fresh PEI mussels, rinsed and beards removed
- 13 ½ ounce 400ml can coconut milk
- 2 tablespoons 30ml red Thai curry paste (store bought)
- 1 ½ cups 355ml of fish stock (homemade, canned or cube)
- 2 tablespoons 30ml brown sugar
- 3 bird’s eye chilies (sliced in half lengthwise)
- 1 ½" piece of fresh ginger (peeled (4cm) )
- 1 kaffir lime leaf (or peel from 1/2 a small lime)
- ¼ cup fresh cilantro (washed, dried and chopped)
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