2 lb. mussels
1 bunch scallions, chopped
1 tbsp. red curry paste
1 can unsweetened coconut milk
1 tbsp. fresh ginger, chopped
1/2 tsp. vegetable oil
Juice of 1 lime
2 tsp. sugar

In saucepan, combine oil, paste, and ginger Saute over high heat approximately 2 minutes, be careful not to burn. Add coconut milk, sugar, and lime juice. Bring to a boil, remove from heat. (This can be done a day in advance.)

Rinse mussels under cold water and drain. Place mussels and sauce in 4-quart saucepan and cover. Stem over high heat approximately 4 minutes or until they open up and flesh becomes firm. Place mussels in a warmed serving dish, pour sauce over and garnish with scallions. Serve with steamed rice.