*** Serves 2 ***
2 lbs. mussels, cleaned
5-6 oz. coconut milk
juice from 2 limes
1/2 teaspoon chopped garlic
4 pieces lemon grass, cut into 2": pieces and ":bruised":
3 pieces galanga (Thai ginger), cut into 3- 1/8": thick slices
1 or 2 Thai chilis
1 teaspoon yellow curry paste
2 tablespoons fish sauce
fresh cilantro leaves for garnish
fresh lime wedges for garnish
1/4 cup chopped scallions for garnish
1.Place mussels in a large saute` pan. Then add coconut milk, lime juice, garlic, lemon grass, galanga, chilis, curry paste, and fish sauce.
2.Cook over medium-high heat, tossing mussels to coat with sauce. Cook for approximately 4 minutes or until shells open. Adjust saltiness by using more fish sauce if necessary.
3.Serve with fresh cilantro, lime wedges and scallions on top.