Name: Red Curry Mussels
Yield: 4 Servings
Ingredients: 1 13.5-oz. can coconut milk; 1 cup canned crushed tomatoes; ½ cup dry white wine; 1 tablespoon Thai red curry paste; 4 tablespoons chopped fresh basil, divided; ½ medium red onion, thinly sliced; 1 carrot, peeled, julienned; 1 celery stalk, thinly sliced on a diagonal; Kosher salt and freshly ground black pepper; 2 pounds mussels, scrubbed, debearded; 2 tablespoons chopped fresh flat-leaf parsley; Toasted country-style bread (for serving)

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Zach DeSart

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Recipe notes