Chilled Mussels With Red Curry Creme Fraiche

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Washington Post

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Ingredients

2 tablespoons Thai red curry paste, such as Thai Kitchen brand

1/2 cup dry vermouth

4 medium cloves garlic, coarsely chopped

4 pounds large mussels, cleaned and debearded (see headnote)

10 ounces (1 1/4 cups) creme fraiche (may substitute sour cream)

1- or 1 1/2-inch-piece peeled ginger root, finely grated or pureed (1 tablespoon)

2 tablespoons chopped cilantro leaves, plus more leaves for optional garnish

2 tablespoons chopped scallions, white and light-green parts

1/2 teaspoon salt

Sweet paprika or smoked Spanish paprika, for garnish (optional)

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