A delightful Thai-inspired dish featuring mussels cooked in a flavorful coconut and lime broth, perfect for a quick and delicious meal.
Prepare the mussels by cleaning and debearding them.
Discard any mussels that are cracked or do not close when tapped.
In a large stock pot, combine the lime juice, coconut milk, white wine, curry paste, garlic, fish sauce, and sugar.
Mix the ingredients well to ensure the curry paste dissolves completely.
Bring the mixture to a boil over high heat.
Keep an eye on the pot to prevent it from boiling over.
Add the mussels to the pot, cover, and cook, stirring occasionally, until the mussels open, about 5 to 8 minutes.
Discard any mussels that do not open after cooking.
Remove the pot from heat and transfer the mussels and broth to a serving dish.
Serve immediately to enjoy the mussels at their best.
Garnish with fresh cilantro before serving.
Chop the cilantro finely for a more even distribution.
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