- 2.5 pounds mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons red curry paste
- 1 (14-ounce) can full-fat coconut milk (lite version is fine too – just won’t be as rich)
- 1/4 cup low-sodium chicken, or seafood stock
- 2 green onions, sliced
- Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice-cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
- Heat a large skillet or wok over medium heat and add the butter and olive oil.
- Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes.
- Stir in the curry paste and continue to stir until it’s distributed throughout the entire pan of onions. Cook for 5 more minutes.
- Stir in the coconut milk and stock, stirring until it’s smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low.
- Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes.
- Stir the mussels well so the broth makes it into the shells. Serve immediately with baguette and garnish with the sliced green onions.