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2 teaspoons peanut oil or canola oil
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2 medium cloves garlic minced
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2 scallions thinly sliced, whites and greens separated
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1-2 teaspoons Thai red curry paste (see Shopping Tip)
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1 14-ounce can lite coconut milk
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2 teaspoons fish sauce (see Tip)
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4 pounds mussels scrubbed and debearded (see Tip)
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6 cups trimmed watercress (1-2 bunches) or trimmed spinach
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2 tablespoons thinly sliced fresh basil for garnish
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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).
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