Ingredients

• 1 tablespoon oil
• 1/2 cup shallot, chopped
• 1 tablespoon fresh ginger, plus
• 1 teaspoon fresh ginger, diced
• 1 tablespoon curry
• 1/2 cup white wine
• 1 cup clam juice
• 2 inches lime peel, chopped
• 1 lime, juice of
• 3/4 cup coconut milk
• 4 lbs fresh mussels, cleaned and debearded
• 1/2 cup cilantro, roughly chopped

Instructions

1. In large stockpot, saute shallots and ginger for 5 minutes.

2. Add curry, saute 2 minutes.

3. Add wine, simmer 4 minutes.

4. Add clam juice, lime zest, and juice, simmer 4 minutes.

5. Add coconut milk, and simmer for 4 minutes.

6. Add mussels, cover pot, and steam 4 minutes, or until all or most mussels are open.

7. With slotted spoon, remove mussels and place into 4 bowls.

8. Discard any mussels that did not open.

9. Add cilantro to broth, cook for 30 seconds, then spoon over mussels into bowls.

10. Serve.