J Lipp's Hip Tips: Red Curry, Coconut Steamed Mussels

Remember when I made mussels last year and I told you I was trying to find the perfect sauce. Well, I found it! Again, mussels are so easy to cook. You really can't screw them up. My only advice to you is that you take the time to clean each and every shell of the mussel. If you don't, your mussels will taste fishy. Nothing is worse than when you go to a restaurant and they serve you fishy or undercooked mussels. You can ensure you do not undercook your mussels by looking at the mussels before you remove them from the burner. Just make sure all the shells have opened and you are good!
Semi-adapted from Savory Sweet Life
Ingredients
2 tablespoons of light butter
3 cloves of fresh garlic, minced
1 tablespoon of minced fresh ginger
3 teaspoons red curry paste
1 cup reduced sodium chicken broth
1 cup coconut milk
2 pounds of mussels
3 tablespoons of fresh cilantro, chopped
1 small lime, cut into wedges (optional)

Directions
Wash each mussel under cold water and remove the beards (brown strings) found on some of the mussels.

Melt the butter in a large pot over medium heat.
Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.

Add the red curry paste.
Stir the paste until it has thinned out with butter.
Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.

Add the mussels and cook covered for 5-7 minutes, stirring occasionally, until mussels have opened. Discard any mussels that did not open.
Add the cilantro and give the pot a quick stir.
Transfer mussels and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish. Serve additional lime wedges on the side.