- 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
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.
Put a large pot on the stove at medium heat; add oil.
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.
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.
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.
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.
Spoon some mussels and a generous amount of broth into each bowl and serve with fresh bread.