Preparation Notes

• Keep the mussels cold in the refrigerator until you’re ready to use them. Once you pull them out of the fridge, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and pull out any strings. Discard mussels that have opened already or have cracked shells. Continue to keep the mussels in the ice water until cooking.
• Heat a large skillet over medium-high heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes.
• Stir in the curry paste and mix well. Cook for 5 more minutes.
• Add in the coconut milk and stock, stirring until the mixture is smooth. Bring the mixture to a simmer, stirring constantly, then reduce the heat to medium-low.
• Add the mussels and toss in the curry sauce. Cover the skillet and cook just until the mussels open, approximately 5-6 minutes.
• Garnish the mussels with the sliced green onions and serve. Serve immediately with baguettes.