Grilled Mussels with Red Curry
1 5.6-oz. can unsweetened coconut milk
½ cup vegetable broth
¼ cup lime juice
1 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. red curry paste
1 to 2 lbs. fresh mussels, rinsed and scrubbed
Chopped cilantro, green onion, and/or basil, for garnish
Naan or rice, for serving
• Prepare a gas or charcoal grill for medium-high, indirect heat.
• In a bowl, whisk the coconut milk, vegetable broth, lime juice, brown sugar, sesame oil and red curry paste, then pour into a disposable aluminum pan. Add the mussels and toss to coat.
• Cover the pan tightly with foil and grill 7 to 10 minutes.
• Remove the pan from heat, dispose of any mussels that did not open, and toss in the cilantro, green onion and basil. Serve immediately with naan or rice.