Thai Red Curry Mussels

Place mussels in a large bowl and cover with cold water. Sprinkle flour over the top and let them sit to help expel any sand.

Prepare the aromatics: mince the garlic and ginger. Bruise the lemongrass stalks with the back of your knife. Split the red chilies lengthwise. Peel the lime and reserve the peel.

After the mussels have soaked, rinse them thoroughly under cold water, scrubbing the shells and removing the beards.

Heat coconut oil in a large pot or Dutch oven over medium heat.

Add the minced garlic, ginger, and split chilies to the pot and sauté until fragrant.

Add the red curry paste and sauté for one minute, stirring constantly.

Add the lemongrass, galangal, kaffir lime leaves, and reserved lime peel to the pot.

Pour in the coconut milk and seafood stock. Season with a pinch of sugar and a pinch of kosher salt.

Bring the broth to a boil, then reduce the heat to low and let it simmer for 10 minutes for the flavors to meld.

Add the cleaned mussels to the pot.

Increase the heat to medium, cover the pot, and steam for 2-3 minutes, or until the mussels have opened.

Once opened, use tongs to remove the mussels from the pot and place them in a separate bowl. Discard any mussels that did not open.

Finish the broth with a few splashes of fish sauce.

To serve, place a mound of cooked rice in a bowl. Ladle the curry broth around the rice.

Arrange the steamed mussels in the bowl and garnish with fresh cilantro and lime wedges.