Thai Curry Mussels

Place a large pot large enough to house the mussels over medium heat. Add canola oil and bring it to a light smoke, only a couple of minutes, then add green curry paste. Stir and cook for a couple of minutes. Add coconut milk and water, and stir to incorporate and break down the curry paste. Once this comes to a simmer, add mussels. Make sure all the mussels are closed, and feel free to scrub off any exterior beard material from the mussels ahead of time should they not already be cleaned.

Stir mussels into coconut curry mixture, then cover and cook and steam the mussels until they all open up. Please note that any mussels that do not open up should be discarded.

Once mussels have all opened, pour mussels and broth into a large serving bowl and dig in. Feel free to serve these with some nice crusty bread, or spoon the broth over cooked jasmine rice.