Thai Green Curry Mussels

Recipe courtesy Bobby Flay - Food network TV

Serves:
4 appetizer servings or 2 main courses


2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai green curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 pounds mussels, debearded and scrubbed
4 tablespoons chopped fresh cilantro leaves  and stems
4 tablespoons chopped Thai basil or Italian basil leaves

Heat the oil in a heavy dutch oven until shimmering.

Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking.

Add the mussels, cover the pot, and let steam until opened.  During the last minute of cooking, add the cilantro and basil.  Serve with freshly cooked rice into individual bowls, discarding the lemongrass.