Monk's Mussels In Thai Curry Sauce

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 1 stalk lemongrass, smashed and chopped
• 1/2 tablespoon ginger, grated
• 1 teaspoon garlic, finely minced
• 2 (13 1/2 ounce) cans unsweetened coconut milk
• 2 teaspoons thai red curry paste
• 1 cup clam broth or 1 cup chicken stock
• 1/2 cup packed fresh basil leaf
• 1 tablespoon lime zest
• 1/4 cup fresh lime juice
• 2 tablespoons nam pla (fishsauce)
• 3 lbs mussels, scrubbed, debearded
• 2 small tomatoes, diced
• 3 -4 tablespoons fresh cilantro, chopped

Recipe

• 1 **you can substitue one tablespoon mashed anchovy or paste diluted w/ sherry or wine if you don’t have fish sauce.
• 2 sautee garlic, lemongrass and ginger in oil for about two minutes, until fragrant but not browned.
• 3 whisk in the rest of the ingredient except the mussels and about half of the cilantro and half of the basil.
• 4 bring to a light simmer about 3-4 minutes
• 5 add the mussels, stir and cover)
• 6 cook about 4-5 minutes until mussels open (throw away any that don’t open after 5 mins of cooking).
• 7 remove mussles from the broth and into a large serving bowl, strain broth over top of the mussels and sprinkle with remaining cilanto.and basil.
• 8 serve with some nice crusty bread and belgian fries with bourbon dipping sauce!