for 2 people

2 kg mussels
2 red chilies, thinly sliced
2 shallots, finely chopped
3 tablespoons red curry paste
1 can coconut milk
2 tablespoons Phans fish sauce
1 tablespoon granulated sugar (optional)
Juice of 1 lime
1 stalk lemongrass, bruised
0.5 bunch coriander, coarsely chopped
Neutral oil (e.g., sunflower oil)

Rinse the mussels thoroughly under cold water and discard any broken ones or mussels that remain open even after tapping them.

Heat one tablespoon of oil in a large, heavy-bottomed pan. Sauté the shallots over medium heat for 1 minute. Then add half of the red chili and cook for another minute. Stir the curry paste into the shallot mixture and cook briefly until fragrant.

Next, add the coconut milk, along with the fish sauce, lime juice, and sugar if using. Lightly bruise the lemongrass stalk with the back of a knife and add it to the pan for extra freshness.

Bring the mixture to a boil, add the mussels to the pan, and cover with a lid. Steam the mussels for approximately 8–10 minutes until cooked through. Gently shake them halfway through so all mussels can cook evenly.

Remove the pan from the heat as soon as the mussels have opened. Just before serving, sprinkle with the chopped coriander and the remaining red chili. Serve with lime wedges and steamed rice or crusty bread for dipping in the broth, if desired.