Note:
I am not a fan of shells in my seafood dishes and for that reason prepare the mussels and their broth before hand. I also like to add rice to this dish and find that preparing in advance allows me to determine if I need to top up the broth with water or fish stock in order to arrive at the quantity of liquid the rice will need.
Place all the mussels in a 10 or 12- inch thick bottomed pot along with 1 cup of water
Bring to a boil under medium heat shaking every couple of minutes. When the first mussel opens, transfer with tongs to large bowl.
At this point all the mussels are ready to open. Stir mussels lightly with tongs and as soon as the next one opens add it to the bowl with the first one. Continue until all have opened. Discard any broken or any that don't open within a few minutes of the others.
Carefully remove the plump mussels from their shells and remove the beard if necessary. Remove the beard by holding the enveloping mussel in your hand in such a way that the beard extends beyond your thumb and forefinger. Then carefully pull the beard while holding the mussel securely in place within your hand.Care is needed If there is as it attached to tough tissue within the mussel and this tissue will pull through your soft mussel. Holding securely and pulling slowly and carefully will avoid excess tearing
Combine cilantro stems, half of garlic, half of shallot, coriander seed, dried chili, lime zest and a small pinch of kosher salt in a mortar and pestle. Pound and grind until a smooth paste is formed.
Scoop 2 tablespoons of thick cream from the top of the can of coconut milk and add to a large saucepan. Add oil and heat over medium heat until shimmering and sputtering. Add the remaining garlic and shallots, pounded paste, and the curry paste. Cook, stirring and scraping the paste around the bottom of the pan until very aromatic, about 4 minutes.
Add remaining contents of coconut milk can, mussel broth, sugar, and fish sauce and top up with enough water or fish stock to arrive at 9 total cups of liquid.
Bring to a simmer. Season to taste with more fish sauce as desired.
Add the rinsed rice and return to simmer for 20 minutes or longer if the rice is not soft. Stir every few minutes throughout.
Turn off heat, add mussels, chopped cilantro, juice of 1 lime and one thinly sliced Thai chili
Stir well and cover.
Serve after 5 minutes
This was ammended from a recipe substituting Thai flavors for French in preparing classic steamed mussels. (Cilantro for parsley, flavored coconut milk for wine) This recipe, unlike the original, is meant to be a soup or stew to which I have added a small quantity of rinsed rice.
