Sauté a chopped
sweet onion in a small sauce pot. Once translucent, add a 13.5 oz can of
coconut milk and a 4 oz. can of Maesri Thai green curry paste…or another brand
you may already have in your pantry. While that’s heating up, quarter two
unpeeled potatoes and slice each quarter into 1/8” slices. Add the potato to
the curry mixture once it starts to simmer, let cook for a couple of minutes,
then turn off the heat.
Meanwhile, pour
a cup of clam stock in a large pot and bring to a boil over medium high heat.
Add two pounds of mussels and cover for five minutes. Pour the green curry
potato mixture in with the mussels, stir gently, and cover for two more minutes
on low heat. Garnish with cilantro and serve.