Red Curry Mussels

• 1 13.5 ounce can coconut milk
• 1 cup canned crushed tomatoes
• 1/2 cup dry white wine
• 1 tablespoon Thai red curry paste
• 4 tablespoons chopped fresh basil, divided
• 1/2 medium red onion, thinly sliced
• 1 carrot, peeled, julienned
• 1 celery stalk, thinly sliced on a diagonal
• Kosher salt
• Freshly ground black pepper
• 2 pounds mussels, scrubbed, debearded
• 2 tablespoons chopped fresh flat-leaf parsley
• Toasted country-style bread (for serving)

1. Bring coconut milk, tomatoes, wine, curry paste, and 2 tablespoons 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.
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.
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.
4. Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 tablespoons basil, and serve with bread alongside.

coconut milk, tomatoes, white wine, red curry, fresh basil, red onion, carrot, celery stalk, kosher salt, freshly ground black pepper, mussels, flatleaf, bread

Taken from www.epicurious.com/recipes/food/views/red-curry-mussels-51241810 (may not work)