Thai Curry Mussels

• 2 lbs fresh Maine mussels, cleaned
• 1 can full-fat coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp vegetable oil
• 1 shallot, diced
• 4 cloves of garlic, minced
• 2 tbsp scallions, sliced thin, plus more for garnish
• 2 tsp thyme, picked
• Zest of 1/2 lime
• 4 lime wedges
• 2 cups of steamed white rice

1) In a small stock pot, warm coconut milk with curry paste, whisk until fully incorporated.
2) In a large sauté pan, sweat shallots and garlic in vegetable oil
3) Turn heat to high, add scallions, mussels, thyme, lime zest, and coconut milk mixture
4) Cook until mussels open, season with salt and pepper
5) Serve mussels and coconut milk over hot rice. Garnish with lime wedges and scallions.

Recipe courtesy of @mainekitchen