Ingredients

• 2 teaspoons peanut oil, or canola oil
• 2 medium clo garlic, minced
• 2 scallions, thinly sliced, whites and greens separated
• Zest and juice of 1 lime
• 1-2 teaspoons Thai red curry paste, (see Note)
• 1 14-ounce c “lite” coconut milk
• 1 tablespoon brown sugar
• 2 teaspoons fish sauce, (see Note)
• 4 pounds mussels, scrubbed and debearded (see Tip)
• 6 cups trimmed watercress, (1-2 bunches) or trimmed spinach
• 2 tablespoon thinly sliced fresh basil, for garnish

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Cooking Directions

Step 1

Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and the paste is sizzling, 1 to 3 minutes. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.

Step 2

Add mussels, return to a simmer, cover and cook for 6 minutes. Spread watercress (or spinach) over the mussels, cover and cook until slightly wilted, about 4 minutes; stir into the mussels. (Discard any unopened mussels.) Serve garnished with scallion greens and basil.