Every time Mrs. No Limit and I go to a seafood restaurant, you will always find us ordering a steamed clam/mussel appetizer and dipping bread in it and letting the toasty bread soak up all the juices. So Goood!
I had some leftover mussels and decided to make a Thai version, by making Red Curry Mussels. We enjoyed these with toasted slices of sour dough bread but it would be super good with rice too. I got a little carried away and ate the entire roll of sourdough bread. It was super addicting!
Ingredients:
2 pounds mussels, cleaned
1 14-ounce can coconut milk
1 4-ounce can Maesri Thai red curry or 1 tablespoon red curry paste
1 tablespoon vegetable oil
1 tablespoon fish sauce
1 tablespoon palm sugar
1 shallot, chopped
4 garlic cloves, chopped
4 Kaffir lime leaves
3-4 Thai Chilies
a small handful of Thai basil
Sourdough Bread, sliced and toasted for dipping
Steps:
Make Curry – Heat a medium skillet over medium heat. Add oil, shallots, garlic, and red curry paste and cook the curry paste until fragrant for about 1 minute. Add 1/2 cup of coconut milk to the saucepan. Mix coconut milk and curry paste until fully combined. Add remaining coconut milk, fish sauce, and palm sugar, and bring to a boil. Add the mussels and reduce the heat to low. Simmer for another 5 minutes until the mussels are cooked. Turn off the heat. Add Thai basil and give the curry one last mix.
Tips:
- Avoid overcooking Mussels. As soon as it opens, it should be done.
No Limit Cooking 
Yummy..we make pickles with Mussels
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