Steamed Mussels in Thai Curry Sauce

Name: Steamed Mussels in Thai Curry Sauce
Yield: 6 to 8 first-course
Ingredients: 2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups); 1 teaspoon Thai red curry paste**; 1 cup chicken stock or canned low-salt chicken broth; 1/2 cup (packed) fresh basil leaves; 2 stalks lemongrass,** trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel; 1/4 cup fresh lime juice; 2 tablespoons fish sauce (nam pla)**; 3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel; 2 tablespoons peanut oil; 3 pounds mussels, scrubbed, debearded; 4 plum tomatoes, diced (about 1 cup); 1/2 cup chopped fresh cilantro

By Yarrow Bay Grill in Kirkland WA

May 31, 2002

Recipe notes