-
1
Preheat oven to 450 F (230 C).
-
2
Scrub mussels and remove beards if necessary.
-
3
Throw away any which don't close when tapped.
-
4
In saucepan, add in ginger to 1/4 c. (50 mL) water.
-
5
Add in mussels; cover and cook over high heat till mussels open, about 4 min.
-
6
(Throw away any which don't open.)
-
7
Uncover and let cold in liquid.
-
8
Remove half the shell from each mussel; place remaining shell with mussel in single layer on baking sheets.
-
9
Strain mussel cooking liquid and reserve.
-
10
In saucepan, heat oil over medium-high heat; cook onion till golden brown, about 6 min.
-
11
Add in garlic and red pepper; cook for 1 minute.
-
12
Stir in coriander and curry paste; cook for 1 minute.
-
13
Pour in reserved cooking liquid and increase heat to high; bring to boil and cook till liquid is reduced by half, about 2 min.
-
14
Remove from heat and stir in lime juice; set aside.
-
15
(Make-ahead: Cover and chill mussels and sauce separately for up to 8 hrs.)
-
16
Meanwhile, in skillet over medium heat, toast coconut till lightly browned and fragrant, about 2 min.
-
17
Let cold.
-
18
(Make-ahead: Store in airtight container at room temperature for up to 2 days.)
-
19
Spoon generous 1/2 tsp.
-
20
(2 mL) curry sauce over each mussel; bake in oven till warm, about 5 min.
-
21
Sprinkle with coconut.
-
22
Yield: 35 to 40 pcs
