Goin' Coastal: Thai Coconut Curry Mussels Coconut Curry Sauce Ingredients (This recipe yields about 8 cups.) 2 tablespoons extra virgin olive oil 1 Vidalia onion, diced 6 Thai chili peppers, minced 2 tablespoons mirin 2 tablespoons fish sauce 2 cans coconut milk 1 quart heavy cream 1 jar yellow curry paste 2 limes, zested and juiced Coconut Curry Sauce Procedure Sweat the onion and chili peppers in oil. Deglaze the onions and peppers with mirin and fish sauce. Add the coconut milk, heavy cream, curry paste, zest, and juice, and bring the mixture to a boil. Once boiling, remove the mixture from the heat and allow it to cool. Thai Coconut Curry Mussels Ingredients Desired quantity of mussels for your family/guests, cooked or uncooked (uncooked preferred) 1 bunch cilantro 2-3 Thai chili peppers, minced Thai Coconut Curry Mussels Procedure Coat a medium saute pan with cooking spray or oil and heat on high. Add 2 or 3 Thai chili peppers (these are very hot be careful) and mussels, and saute for about 2 minutes. Pour the desired amount of coconut curry sauce into the pan (1 pound of mussels needs at least 1 cup of curry sauce). Bring the mussels and curry sauce to a boil. Once mussels have opened, they are ready to serve. Garnish with cilantro.