2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 - 3 pounds mussels, debearded and scrubbed
2 tablespoons fresh cilantro, chopped
4 tablespoons fersh Thai basil
IN a large pot with a lid, heat oil over medium heat. Add the lemongrass, curry paste, wine, coconut milk, fish sauce and lime juice. Bring mixture to a boil. Add the mussels and cover the pot. Let steam until the mussels open, approximately 3 minutes. Serve in a large bowl. Top mussels with cilantro and basil . Discard the lemongrass. Serve.
