Thai Curry Mussels

[Kitchen Witch]

Thai Curry Mussels

¾ cup Onions, ¼? dice
¼ cup Olive oil
1 tbsp Garlic, minced
1 tsp Sugar
2 - 15 oz cans Coconut milk
¾ tsp Coriander, ground
1 tbsp Red Curry Paste
¼ cup Nam Pla Fish Sauce
¼ lemon Fresh Squeezed Lemon Juice
2 lbs Mussels, washed
2 tbsp Thai Basil, coarse chopped

1. In a heavy, non-reactive sauté pan with a well fitted lid, sauté the onions in the olive oil until golden brown. Add garlic and sauté one minute longer.
2. Add sugar, coriander, curry paste and fish sauce. Bring to a boil.
3. Put the mussel into the broth, cover and cook, shaking frequently, cooking only until shells open. Squeeze on lemon.
4. Divide the mussels and broth into how many portions you wish to make. Top with Thai Basil. Serve with fresh, crusty bread.