Spring Green Thai Curry With Mussels and Asparagus

3 tablespoons grapeseed or other neutral oil

8 cremini mushrooms, stemmed and quartered

8 ounces asparagus, trimmed and cut into 2-inch lengths

1 cup freshly shelled or frozen/defrosted green peas

½ cup (4 ounces) Spring Green Thai Curry Paste (see recipe)

2 teaspoons palm sugar (see headnote; may substitute light brown sugar)

1, 13.5-to-14-ounce can coconut milk (not shaken or blended)

2½ pounds fresh mussels in the shell, scrubbed, beards removed

3 scallions (white and green parts), cut into 1-inch pieces

¼ cup packed cilantro leaves, minced, for garnish

Cooked rice for serving, optional

Mussels should be rinsed well before cooking, with any beards pulled off. Before cooking, discard any mussels that are open and won't close tightly when tapped.

Heat the oil in a lidded straight-sided skillet or pot large enough to hold the mussels over medium-high heat. Once the oil shimmers, add the mushrooms and cook without stirring for 3 minutes, then stir in the asparagus and peas so that all the vegetables are coated.

Stir in the curry paste and palm sugar, coating the vegetables.

Scoop out the thick, creamy part of the coconut milk in the can and blend that into the curry paste and vegetables. Once it has warmed through, add the remaining coconut milk, the mussels and the scallions. Cover and cook until the mussels have opened, about 4 minutes. (Discard any mussels that have not opened.) Garnish with the cilantro, if using. Serve piping hot in deep soup bowls.

Notes: Add fiddleheads instead of (or in addition to) the peas. Substitute morels for cremini mushrooms.

You can use clams, shrimp, pieces of cod or halibut instead of the mussels. This curry is adaptable; try it with chicken, too.

Palm sugar is available at Whole Foods Markets, at some Harris Teeter stores and at Latino and international markets.

Makes 3 or 4 servings

Nutrition | Per serving (based on 4): 390 calories, 14 g protein, 20 g carbohydrates, 30 g fat, 18 g saturated fat, 20 mg cholesterol, 400 mg sodium, 4 g dietary fiber, 6 g sugar

Cathy Barrow