Thai Red Curry with Mussels

1. 1

   Heat the oil in the saucepan.

2. 2

   Add the shallots and cook over moderately high heat, stirring, until browned, about 7 minutes.

3. 3

   Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.

4. 4

   Add the curry paste and cook, stirring, for 3 minutes.

5. 5

   Pour in the mussel broth, stopping when you reach the grit, and simmer until slightly reduced and flavorful, about 4 minutes.

6. 6

   Add the coconut milk, sugar, fish sauce and lime juice to the sauce and simmer over moderate heat until slightly thickened, about 4 minutes.

7. 7

   Season with salt and pepper, add the mussels and simmer until heated through, about 2 minutes.

8. 8

   Ladle the stew into a large bowl.

9. 9

   Serve at once one the rice, passing the cilantro, scallions and lime sections at the table.

* Per serving · 4 servings · Values may vary.