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Tad Seaborn/The Globe and Mail

Few dishes are as easy or as impressive as a bowl of fresh, fragrant mussels. Put a Thai twist on this classic with the addition of coconut milk, curry and lemongrass. Add a pot of boiling water to your prep and you can transform your mussels into a heartier meal by tossing angel hair pasta in the creamy sauce and serving the mussels on top.


2 pounds mussels

2 tablespoons butter

Half an onion, diced

3-inch piece of lemon grass stem, peeled

1/4 teaspoon curry powder

3/4 cup coconut milk

1/2 cup white wine

1/4 teaspoon salt

Fresh back pepper

Fresh coriander, chopped


mussels, coconut milk;curry;lemon grass


Clean and debeard mussels. Discard any that are cracked or will not close. In a large pot, melt butter and sauté onion. Add lemon grass stem to the pot with curry powder. Stir to combine, cook until onion is softened and mixture is fragrant. Add coconut milk, white wine, salt and a healthy dose of fresh back pepper.

Let simmer for a few minutes, then add the mussels. Put the lid on the pot and steam for 3-4 minutes or until the shells have opened. Divide into bowls, sprinkle with fresh chopped cilantro and a squeeze of lemon. Soak up the sauce with a baguette.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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