This is from the v. funny Cook to Bang (and the recipe has a much more amusing name than the one I just posted).
Anyway, we made this last night and it was delicious. Not quite as good as the curry sauce at the awesome mussels place in D.C., but a passable substitute. Definitely find some good crusty bread to serve at the same time.
Ingredients (serves 2):
1. 1 tablespoon of olive oil
2. 1 cup of white wine
3. 1 tablespoon of brown sugar
4. 1 tablespoon of fish sauce (I omitted)
5. 1 can of coconut milk
6. 2 tablespoons of curry paste
7. 2-3 pounds of mussels
8. 1 tomato diced
9. 1 leek chopped coarsely (we used 2 small onions)
10. 2 garlic cloves minced
11. 2 handfuls of chopped cilantro
12. 1 lime worth of juice
Warm up the olive oil in a stockpot on medium heat. Throw in the garlic, leeks, half the cilantro and tomatoes and sauté (approx 4 minutes). Add the curry paste, fish sauce, and brown sugar, mixing and cooking thoroughly (approx 2 minutes).
Dump in the coconut milk, white wine and limejuice if you are so inclined. Mix it all up and bring to a boil for a solid 2 minutes covered.
First pull out the beards from the mussels and clean the barnacles off the shells. Throw the mussels into the broth and cook them through (approx 8 minutes). Throw in the cilantro and squeeze more lime. Pour it all into one large serving bowl and set it in the middle with smaller bowls and a ladle.