STEAMED MUSSELS WITH THAI GREEN CURRY BROTH

Serves: 4 Broth:

1 tbsp (15 mL) vegetable oil 1 medium dry shallot, thinly sliced

1 small red bell pepper, finely diced

¼ cup (60 mL) chopped green onions

2 garlic cloves, minced

2 tbsp (30 mL) Thai green curry paste

1 can (14 oz/400 mL) unsweetened coconut milk

½ cup (125 mL) water

2 tbsp (30 mL) fish sauce

1 tbsp (15 mL) packed light brown sugar

Zest (grated rind) and juice of 1 lime (1 tsp/5 mL zest; 2 tbsp/30 mL juice)

1. Heat oil in a large pot over medium heat and cook shallot and bell pepper, stirring frequently, until soft, three to five minutes. Add green onions, garlic and curry paste and cook, continuing to stir, for two minutes more.

2. Add coconut milk, water, fish sauce, brown sugar, lime zest and juice. Bring mixture to a boil, then taste and adjust seasonings.

Mussels:

2 lbs (1 kg) mussels, scrubbed, debearded

3 tbsp (45 mL) chopped fresh coriander

3 tbsp (45 mL) chopped fresh Thai or Italian basil

Lime wedges

1. Heat broth to a gentle boil and add mussels. Lower heat, cover pot and cook until all the mussels open, three to four minutes.

2. Stir in coriander and basil. Spoon mussels and broth into bowls and serve with lime wedges.