INGREDIENTS
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
PREPARATION
• 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.
This article appears in August 2018.