Mussels in Thai Curry Broth

This recipe works well on the side burner of the grill, or on the stovetop. Despite having a fair number of ingredients, many of them can be combined in the kitchen to limit the number of items being brought to the grill.

You'll need 1/2 lb to 1 lb of mussels per person.

• 2 to 3 lbs mussels
• 1 tbsp  vegetable oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp Thai red curry paste
• 1 can unsweetened coconut milk
• 1/4 cup lime juice
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tomato, diced
• 1 head of broccoli, chopped
• 1-2 carrots, quartered, and cut into 3-4" lengths
• Handful of fresh chopped cilantro 

1. Sort through mussels and discard any that are damaged or open, keeping only mussles that are tightly closed. Soak the mussels in a bowl of water for 20-30 minutes (do this step first and prep the rest while waiting).
2. Remove the beards from the mussels, and clean the shells.
3. In a large saucepan or pot (a lid is needed), heat oil over medium heat. Add onion and cook until soft. 
4. Add the garlic and red curry paste. Stir.
5. Add coconut milk, lime juice, fish sauce and sugar. Bring to a boil.
6. Add tomato, broccoli, carrots, and mussels.  Stir.
7. Cover and reduce heat to medium. Cook until mussels have all opened, stirring occasionally. It should take only a few minutes.
8. Add the cilantro just before serving.

Discard any mussels that haven't opened. Serve in large bowls with broth over top. Best with a crusty bread to soak up broth.

(Based on an LCBO Food & Drink magazine recipe.)