I don't think you'll have any misgivings about delightfully creamy and smoky Mussels in Red Coconut Curry. Except that maybe you can't get enough!
2poundsmusselsyou usually buy them this way, scrubbed and beards removed
1red bell pepperthinly sliced
1/4-1/2cupcurry pasteto taste
2cans coconut milkyou may use light, but it won't be quite as creamy/indulgent
juice of 1 lime
1/2cupfresh basilto garnish
1/2cupfresh cilantroto garnish
dried chiliesto garnish
Keep the mussels refrigerated until you're ready to use. Discard any mussels that have opened and do not close after a quick tap. Keep the mussels in the ice water until ready to drop into your dish.
In a deep saucepan, heat butter over medium heat. Add the shallots, bell pepper, and garlic and saute until softened and fragrant, about 3-4 minutes. Add curry paste and ginger and fry about 30 seconds before adding the coconut milk and lime juice. Bring to a boil.
Once boiling, add the mussels. Cover and cook about 4-5 minutes, stirring occasionally to ensure even cooking. Discard any mussels that don’t open.
To serve: Divide among 4 bowls, top with fresh basil and cilantro and dried chilies.