Serving: 1 1/2 large onion, chopped 1 red fresno chili peppers deseeded and jullienned 1 can coconut milk 1 16oz Beer (IPA or other full flavored ale) 1 1/2 tablespoons fish sauce 2 or 3 limes, juice only 1 tablespoon cilantro, chopped 2 tablespoon green curry 1 lbs mussels, scrubbed
Directions: 1) Put the onion, chili peppers, coconut milk, beer, fish sauce, lime juice and green curry into a large saucepan. Bring to a boil and cook for about 8 minutes or until the onions are cooked. 2) Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out. 3) When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open. 4) Add cilantro. Serve the mussels in their shells with the broth and some garlic bread.