Coconut curry mussels

It's January, so let's eat all the healthy food!

I've been walking into my local grocery store weekly and buying either whatever fish is on sale (sockeye salmon, cod) or mussels. You can't go wrong with a quick, fresh, and light seafood dinner.

Today's recipe is a marriage between 2 previous posts: my homemade green curry and my white wine steamed mussels recipes. And it's a delicious union!

Golden coconut curry sauce was incredible.

Buen provecho,
Jacqueline

I'm not posting a full recipe, but more of a "how-to" below.

1. Prepare my green curry sauce (or your favorite coconut curry) with any veggies you think would go well with mussels--I used chopped onions and diced red bell pepper. Follow the recipe in full, except don't add any protein. 
2. Once the sauce is done, use ~1/4 to 1/6 of the final sauce amount for every pound of mussels, depending on how much liquid you want to dip your bread into. Note: ~1 pound of mussels = 1 dinner serving. If you're making mussels for just 1-2 people, refrigerate the remaining sauce and you'll have a super fast dinner later in the week. Cook it with veggies, shrimp, chicken, tofu, etc!
3. Cook the mussels as directed in this recipe. Briefly: add cleaned mussels to your pot, cover, and steam for 1 minute. Stir the mussels, replace lid, and steam for 2 minutes. Stir mussels, replace lid, and steam for another 1-3 minutes.
4. Top with basil and cilantro, and serve with a lime wedge and a big hunk of crusty bread to soak up all that delicious coconut sauce.