4 lbs live mussels, 3 limes, 13.5 oz can unsweetened coconut milk, 1/3 cup dry white wine, 1.5 tablespoons Thai red curry paste, 1 tablespoon sugar, 1.5 tablespoons minced garlic, 2 cups fresh cilantro, 1 tablespoon Asian fish sauce
Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In a kettle, boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar over high heat, stirring 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 – 8 minutes. Discard any unopened mussels. Chop cilantro and toss with mussels!