Steaming the shellfish in a red curry sauce imparts just a hint of spice.
2 tablespoons oil
2 cloves garlic, minced (2 tablespoons)
1/2-inch piece ginger minced (2 tablespoons)
1 tsp or more red curry paste
1 cup coconut milk
2 pounds mussels, beards removed and scrubbed clean
12 cilantro sprigs, chopped
1 lime, cut into wedges
Heat oil in a large skillet over medium-high heat. When oil shimmers, add garlic and ginger and saute until fragrant, about 1 minute.
Stir curry paste into garlic and ginger and continue to cook 1 minute more. Add coconut milk to skillet and bring to a boil.
Add mussels to skillet, cover, and cook just until mussels open, 2-3 minutes. Transfer mussels to a large serving bowl with a slotted spoon. Pour coconut curry sauce over mussels, garnish with cilantro and lime and serve immediately.