Chino Latino Coconut Curry Mussels

Source: Chef Todd Bolton - Chino Latino, Minneapolis-St. Paul, Minnesota

2 cups coconut milk
1/2 pineapple, finely chopped
1/4 cup red curry paste
1/4 cup fish sauce
1 1/2 tablespoons granulated sugar
1 1/2 pounds mussels, debearded
2 tablespoons green onion, finely sliced

Combine coconut milk, pineapple, curry paste, fish sauce, and sugar in a large saucepan and bring to a boil. Mix well and simmer for 5 minutes. Add mussels, cover, and allow to simmer until all mussels are completely open (about 5 minutes). Place in serving dish and garnish with chopped green onion.

Serves 2 as an entr e, 3 to 4 as an appetizer.