Instructions:

Prepare the Mussels:

o Rinse the mussels under cold water, scrubbing the shells and removing any beards. Discard any mussels that are cracked or do not close when tapped.

Cook the Aromatics:

o In a large pot or Dutch oven, melt the butter over medium heat. Add the diced sweet onion and sauté until the onion is soft and translucent, about 5 minutes.

o Add the grated ginger and minced garlic. Cook for another 1-2 minutes until fragrant.

Make the Curry Broth:

o Stir in the red curry paste and cook for about 1 minute to develop the flavors.

o Pour in the coconut milk and chicken stock, stirring to combine. Add the fish sauce and brown sugar, and bring the mixture to a gentle simmer.

Cook the Mussels:

o Increase the heat to medium-high and add the mussels to the pot. Cover with a lid and cook for 5-7 minutes, shaking the pot occasionally to help the mussels cook evenly, until the mussels have opened. Discard any mussels that do not open.

Finish the Dish:

o Squeeze the lime juice over the mussels and sprinkle with chopped fresh cilantro.

Serve:

o Serve the mussels hot with crusty bread to soak up the flavorful broth.