Curry Coconut Soup

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   1)a. In a large stew pot add 2 inches of water and begin steaming the mussels, covered on high.

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   b) In a smaller pot boil the squash/potatoes

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   2) Once the squash is soft enough to mash (softer is better) drain the water. Use a fork to feel the squash. It should easily penetrate about halfway through.

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   3) Mash the squash with a potato masher in the pot you used to boil.

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   4) When the mussels are all opened and have been properly cooked (an almost orange color) drain the broth into a separate container.

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   5) Pour about 2 Cups into the squash mash. If you desire a saltier soup add more. Taste as you go.

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   6)Add half the can of coconut milk to the mixture. Again, if you want a stronger coconut flavor, add more. Taste again.

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   7) Return the mixture to Medium Low heat.

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   8) Constantly stirring the mixture (if it gets too hot the components will separate) add the red curry a sprinkle at a time. Taste as you go. Curry is subjective. Add more if you love it withhold some if you like a subtler taste.

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    9) Let simmer 5-10 min.

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    10) Transfer the mixture to a tight meshed strainer and press it through into a pyrex container using the masher or the back end of a ladle.

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    11) Place 5 or 6 mussels in the bottom of a bowl and pour the soup over the mussels.

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    12) Garnish with chopped cilantro and scallions.

* Per serving · 4 servings · Values may vary.