INGREDIENTS

1/2 tsp. vegetable oil
1 Tbsp. red curry paste
1 Tbsp. fresh ginger, finely chopped
1 can unsweetened coconut milk
2 tsp. sugar
1 Tbsp. plus one tsp. fresh lime juice
2 lbs. Canadian Cove mussels
1 bunch scallions, medium chopped
(1 cup steamed rice per person if using as an entree)

DIRECTIONS
In a large saucepan, sauté curry paste and ginger in oil for 2 minutes over high heat, being careful not to burn. Add coconut milk, sugar, and lime juice. Bring to a boil. Add mussels and cover. Steam for 4 minutes or until shells open. Place mussels in warm serving dish, pour sauce over, and garnish with scallions.