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Ingredients

• 2 teaspoons peanut oil, or canola oil
• 2 medium cloves garlic, minced
• 2 scallions, thinly sliced, whites and greens separated
• Zest and juice of 1 lime
• 1-2 teaspoons Thai red curry paste, (see Note)
• 1 14-ounce can “lite” coconut milk
• 1 tablespoon brown sugar
• 2 teaspoons fish sauce, (see Note)
• 4 pounds mussels, scrubbed and debearded (see Tip)
• 6 cups trimmed watercress, (1-2 bunches) or trimmed spinach
• 2 tablespoons thinly sliced fresh basil, for garnish

Description

Eating Well