Red Curry Mussels

Preparation

1. Step 1

   Bring coconut milk, tomatoes, wine, curry paste, and 2 Tbsp. basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper.

   Step 2

   Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside.

   Step 3

   Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes.

   Step 4

   Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 Tbsp. basil, and serve with bread alongside.