This is flavorfully spicy without being too hot. It is great over rice or over crusty bread.







Ingredients:  
1 shallot chopped
3 large garlic cloves, chopped
1 Tb peanut oil
1 stalk lemon grass cut into 3" pieces and smashed
1 can coconut milk (14 oz)
1 Tb Thai red curry paste
2 Tb fish sauce
1 Tb brown sugar
3 lbs mussels (scrubbed & beards)
1/4 cup roughly chopped basil
2 limes

Directions:
1. Saute shallot and garlic in oil in a large pot over medium heat until fragrant, 1 to 2 minutes.  Add lemongrass and cook 1 to 2 minutes more.
2. Pour in coconut milk, stir in curry past, fish sauce, and sugar.  Increase to high and bring to a boil.
3. Add mussel, stir until well coated and cover.  Cook, stirring occasionally, until mussels open, 5 minutes.  
4. Stir in chopped basil and spoon over rice, discarding any unopened mussels.  Garnish with wedge of lime.