1 can of coconut milk
1 tbsp green curry paste (more if you want it stronger)
the juice of one lime
2 tsp brown sugar
2 tsp of fish sauce
1 tbsp finely chopped ginger
1 tbsp of finely chopped garlic
2 - 4 lbs of live mussels
4 kaffir lime leaves if you have them
¼ cup of chopped cilantro
2 tbsp of veg oil
In a roaster or large pot, fry garlic and ginger in the oil over a medium heat on the barbecue/stove top. After about one minute, you should start to smell it, add the rest of the ingredients (not mussels) and stir to combine. Cook for another 5 - 6 minutes with the lid closed on the barbecue or the cover on your pot. Add mussels to the sauce and cover roaster with a sheet pan or the lid to the roaster and close the barbecue or more simply, put the lid on your pot if using the stovetop. Cook for 8 - 10 minutes. When all of the mussels are open, remove from heat. Discard any closed mussels. Sprinkle with cilantro and serve with crusty bread making sure to get some broth from the bottom into each serving.