Instructions: Heat vegetable oil in a large, heavy-bottomed Dutch oven over high heat. Reduce heat to medium-low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium-high and cook about a minute, then add Thai Red Curry Paste. Cook, stirring constantly, about 3 minutes. Add the mussels along with the stock and simmer until the shells open.

With a slotted spoon, transfer mussels to a platter, remove mussels from shells and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one-third. Stir in fish sauce, coconut milk, sugar, lime juice, and salt and pepper, and remove from heat. Stir mussels into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.