| 2 teaspoons peanut oil or canola oil |
| 2 medium cloves garlic minced |
| 2 scallions thinly sliced, whites and greens separated |
| 1-2 teaspoons Thai red curry paste (see Shopping Tip) |
| 1 14-ounce can lite coconut milk |
| 2 teaspoons fish sauce (see Tip) |
| 4 pounds mussels scrubbed and debearded (see Tip) |
| 6 cups trimmed watercress (1-2 bunches) or trimmed spinach |
| 2 tablespoons thinly sliced fresh basil for garnish |
Tip: Red curry paste and fish sauce, typical Thai ingredients, can be found in the Asian food section of large supermarkets.
To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy beard from each one (some mussels may not have a beard). |
