Look for kaffir lime leaves at Asian markets, or substitute a teaspoon of grated lime rind. Shrimp paste is also available at Asian markets and freezes well. The homemade curry paste is worth making: It offers the best flavor and is much lower in sodium than commercial pastes.
48 mussels (about 2 pounds), scrubbed and debearded
2 tablespoons fresh lime juice
2 tablespoons thinly sliced Thai basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill
How to Make It
To prepare curry paste, combine first 11 ingredients in a mortar or bowl; grind with a pestle until mixture forms a smooth paste.
To prepare mussels, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add cauliflower; sauté 3 minutes or until lightly browned. Stir in curry paste, stock, and milk; bring to a boil. Add mussels; cover, and simmer 5 minutes or until mussels open. Discard any unopened shells. Stir in lime juice and herbs. Spoon into shallow bowls; serve immediately.
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