Steamed Mussels In Thai Curry Sauce

Recipe Ingredients

3 1/2 cups	829ml	Unsweetened coconut milk
		= (two 13 1/2-oz cans) - see * Note 1
1 teaspoon	5ml	Thai red curry paste - see * Note 2
1 cup	237ml	Chicken stock
		= (or canned low-salt chicken broth)
1/2 cup	20g / 0.7oz	Fresh basil leaves - (packed)
2		Lemongrass stalks - trimmed, and
		Coarsely chopped - (abt 1/3 cup) - see * Note 2
		= (or 1 tbspn grated lemon peel)
1/4 cup	59ml	Fresh lime juice
2 tablespoons	30ml	Fish sauce (nam pla) - see * Note 2
3		Kaffir lime leaves
		= (or 3 tbspns fresh lime juice
		Plus 1 1/2 tspns grated lime peel)
2 tablespoons	30ml	Peanut oil
3 lbs	1362g / 48oz	Mussels - scrubbed, debearded
4		Plum tomatoes - diced - (abt 1 cup)
1/2 cup	8g / 0.3oz	Chopped fresh cilantro

Recipe Instructions

* Note 1: Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.

* Note 2: Available at Asian markets and in the Asian foods section of some supermarkets.

Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.

Heat peanut oil in large deep skillet over high heat. Add mussels. Saute 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.

This recipe yields 6 to 8 first-course servings.

Source:
Bon Appetit, June 2002

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