Red Curry Mussels

R in the month or not, I love mussels. And curry. When I tasted the red curry mussels appetizer New Years Eve at Wild Ginger in Seattle I knew I had to make this myself. The fragrant, rich, spicy, warm broth paired with the mussels fabulously, though I was very disheartened by the lack of bread to sop up the decadent broth. A tragedy I never want to relive, I strongly suggest serving this dish with a fresh loaf of crusty bread. A quick weeknight treat, this one pot meal could be accompanied with a green or cucumber salad.

 

 
1 stalk lemongrass, chopped in to 2 inch pieces
2-3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
1 shallot, chopped
1 tablespoon fish sauce
juice of one lime
1/2 cup roughly chopped cilantro (thai or italian basil can also be used)
2-3 pounds mussels, debearded and scrubbed (2 pounds as appetizer)
crusty fresh bread

Combine lemongrass, curry paste, white wine, coconut milk, shallot, fish sauce, lime juice in a large pot. Whisk & warm slowly to allow flavors to combine. When the base is simmering, add the mussels, cover the pot and let steam until mussels are open, about five minutes. Check mussels after 3-4 minutes, quickly toss them, and reseal the lid. Add the chopped herbs and toss to incorporate. Serve immediately.