2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine or Sake
1 can unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 1/2 pounds P.E.I. mussels (if available), debearded and scrubbed
2 tablespoons chopped fresh cilantro stems
2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped basil leaves
Place a large wok or pan over high heat and add the oil until it is simmering hot. Scrub and rinse your mussels if they are still bearded and discard any dead ones (dead mussels have fallen open).
Add the lemongrass, curry paste, wine/sake, coconut milk, fish sauce, and lime juice to the hot pan and bring it to a simmer, whisking it as it warms.
Add the mussels, cover the pot, and let them steam until all the mussels are opened.
During the last minute of cooking, add the cilantro and basil.
Pour the entire pan into a large serving bowl, discarding the lemongrass. Do not forget to bring a second bowl for the mussel shells. Serve with a generous amount of hot garlic bread or fresh French bread to dip in the curry coconut sauce.