INGREDIENTS

• 2 lbs Fresh P.E.I. Mussels
• ½ cup Oil (any will work)
• 1 Onion (Diced)
• 2 Garlic Cloves (Diced)
• 2 Minced Ginger Cubes
• 1 Can Coconut Milk
• 1 Can Bar Harbor Seafood Stock
• 1 pkg De Siam Curry Paste
• 1 tbsp Fish Sauce

DIRECTIONS

1. In a large bowl wash mussels thoroughly in running cold water. Shake them around and drain. Remove any open or broken mussels at this point.

2. Put a large pot on the stove at medium heat; add oil.

3. Finely dice the onion and saute for 2-3 minutes, finely dice the garlic and add when the onions are soft and translucent. Saute for another 1-2 minutes.

4. Add in the fish stock, curry paste, coconut milk, fish sauce, and ginger. Stir well and let simmer for 2-3 minutes until all of the solid bits of coconut milk have melted in.

5. Bring up to a full boil, add in all the mussels and cover with a tight-fitting lid. Steam mussels on high for 6-7 minutes.

6. Uncover to stir every minute or so. Bring the mussels from the bottom to the top so that all mussels get a chance to cook in the broth.

7. Spoon some mussels and a generous amount of broth into each bowl and serve with fresh bread.