1/2 teaspoon vegetable oil
1 tablespoon red curry paste
l tablespoon fresh ginger, finely chopped
l can unsweetened coconut milk
2 teaspoon sugar
l tablespoon plus one teaspoon fresh lime juice
2 pounds mussels
l bunch scallions, medium chopped
In a large saucepan, saute curry paste and ginger in oil for 2 minutes over high heat. Add coconut milk, sugar, and lime juice and bring to a boil.
Add mussels and cover. Steam for 4 minutes or until shells open.
Place mussels in warm serving dish, pour sauce over, and garnish with scallions.
Serve with rice.