Mussles With Curried Coconut And Basil

• 2 pounds mussles - cleaned and debearded
• 1 large garlic clove - minced
• 2 cups chopped fresh tomato
• 2 cups basil leaves, roughly chopped - I picked a combination of Thai, purple and genovese basil but if you can't find all of those you can just use sweet basil too
• 1 lime - zest and juice
• 1 tablespoon fresh ginger - minced
• 1 13.5 oz can coconut milk
• 6 ounces chicken broth (I fill the coconut can half way with broth and rinse the remaining coconut out with it)
• 1 teaspoon curry powder
• 1 jalapeno - seeded and minced
• 1 teaspoon fish sauce

1. Bring the coconut, chicken broth, lime zest and curry powder to a simmer.
2. Add the ginger, garlic and fish sauce, simmer for a couple of minutes.
3. Add the tomato and jalapeno, simmer for a couple more minutes.
4. Add the mussles and cover the pot, simmer them until they all open up.
5. When the mussles have opened, stir in the basil and lime juice. Serve them in big bowls with grilled bread to slop up the sauce. I drank a chilled falanghina with them and I thought it was great!

mussles, garlic, tomato, basil, lime zest, fresh ginger, coconut milk, chicken broth, curry powder, fish sauce

Taken from food52.com/recipes/5494-mussles-with-curried-coconut-and-basil (may not work)