Curried Mussels in White Ale

• 2 tablespoons vegetable oil
• 1 tablespoon Thai red curry paste
• 6 garlic cloves, chopped
• 1 tablespoon finely grated fresh ginger
• 1 large fresh lemongrass stalk, bottom two-thirds of the inner bulb only, smashed and chopped
• 2/3 cup mirin (sweet rice wine)
• One 15-ounce can unsweetened coconut milk
• 1/4 cup soy sauce
• 3 tablespoons Asian fish sauce
• 1/2 cup basil leaves, plus 1/4 cup chopped basil
• Two 12-ounce bottles Belgian-style white ale
• 2 pounds mussels, scrubbed and debearded
• 1/4 cup chopped cilantro

1. In a saucepan, heat the oil.
2. Add the red curry paste, garlic, ginger and lemongrass and cook over moderate heat for 2 minutes, stirring.
3. Add the mirin, coconut milk, soy sauce, fish sauce and basil leaves and simmer over low heat for 15 minutes.
4. Strain the red curry sauce into a bowl.
5. In a saucepan, bring the ale to a boil.
6. Add the mussels, cover and cook over high heat, about 5 minutes.
7. Using a slotted spoon, transfer the mussels to 4 bowls, discarding any that don't open.
8. Add the red curry sauce to the ale and boil for 1 minute.
9. Pour the sauce over the mussels, sprinkle with the chopped basil and cilantro and serve.

vegetable oil, red curry, garlic, ginger, only, mirin, milk, soy sauce, fish sauce, basil, white ale, mussels, cilantro

Taken from www.foodandwine.com/recipes/curried-mussels-white-ale (may not work)