Ingredients

2 tablespoons vegetable oil
2 cups peeled butternut squash, 1-inch diced
1/2 cup chopped white onions
1 cup thinly chopped red bell peppers
2 teaspoons minced garlic
2 to 4 tablespoons Thai red curry paste, depending on desired heat level
6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
2 tablespoons nam pla (Thai fish sauce )
1 tablespoon packed light brown sugar
1 (14-ounce) can unsweetened coconut milk
2 pounds small mussels, scrubbed and bearded, broken or open mussels discarded

1/2 cup chopped Thai basil leaves
Steamed jasmine rice or long-grain rice, accompaniment
8 lime wedges, garnish

Instructions

In a large pot or Dutch oven, heat
the oil over medium heat. Add the squash, onions and bell peppers, and cook, stirring,
until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the curry paste and lime leaves, stir to combine, and cook for 1 minute. Add the fish
sauce and sugar, and stir to combine. Add the coconut milk and bring to a boil. Lower the
heat and simmer for 5 minutes. Add the mussels, cover, and cook, shaking the pan
occasionally, until the mussels open, about 5 minutes. Discard any mussels that do not
open. Stir in 1/4 cup of basil and remove from heat.

Allow to sit, covered, for 1 minute before serving. Discard any mussels that have not
opened. Spoon into individual bowls or 1 large bowl. Garnish with the remaining 1/4 cup
basil. Serve with rice and lime wedges.