This is my favorite mussels recipe which we will be having as an appetizer tomorrow night at the first of the season cookout to help usher in SUMMERTIME! What's your favorite? Please share <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

5 pounds mussels (preferably cultivated)
3 limes
a 13 1/2-ounce can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon sugar
2 cups fresh cilantro sprigs


Accompaniment: lime wedges

PreparationScrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.

Serve mussels with lime wedges.

Best wishes to all for a very happy and safe Memorial Day Weekend!

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