View source for Thai Red Curry Mussels

2 lb. mussels<br>
1 bunch scallions, chopped<br>
1 tbsp. red curry paste<br>
1 can unsweetened coconut milk<br>
1 tbsp. fresh ginger, cut into small cubes<br>
3 tbsp. butter<br>
Juice of 1 lime, about a tbsp<br>
1/2 tsp. sugar, (optional)<br>
<br>
In saucepan, combine butter, paste, and ginger Saute over high heat approximately 2 minutes, be careful not to burn. Add coconut milk, sugar, and lime juice. Bring to a boil, remove from heat. (This can be done a day in advance.)<br>

Rinse & debeard mussels under cold water and drain. Place mussels and sauce in 4-quart saucepan and cover. Steam over high heat approximately 7 minutes or until they open up and flesh becomes firm. Place mussels in a warmed serving dish, pour sauce over and garnish with scallions.