2 tablespoons (30 ml) vegetable oil
1/2 medium onion, finely chopped
1 to 2 medium garlic cloves, minced
1 tablespoons (15ml) finely chopped fresh ginger
2 to 3 teaspoons (30-45 ml) mild, medium or hot curry powder
114-ounce can coconut milk
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (15 ml) golden brown sugar
1/4 cup (50 ml) chopped fresh cilantro
3 pounds (1.5 kg) mussles, rinced in cold water and cleaned of any beard-like material.
Place the oil in a wok or large, wide pot set over medium heat. Add the onion and cook until tender, about three to four minutes. Add the garlic, ginger and curry powder and cook one minute more. Add coconut milk, lime juice and brown sugar, bring to a simmer five minutes, Mix in the cilantro.
Add the mussels, cover, return to a simmer and cook until they just open, about two to three minutes. Transfer the mussels to serving bowls and enjoy.