Curried Coconut Mussels

• 1 tablespoon olive oil
• 2 cups chopped onion
• 1 tablespoon finely chopped peeled fresh ginger
• 2 garlic cloves, minced
• 1 jalapeno pepper, chopped
• 2 teaspoons red curry paste
• 1 cup light coconut milk
• 1/2 cup dry white wine
• 1 teaspoon dark brown sugar
• 1/4 teaspoon kosher salt
• 2 pounds small mussels, scrubbed and debearded (about 60)
• 3/4 cup small basil leaves, divided
• 3 tablespoons fresh lime juice
• 4 lime wedges

1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeno; saute 3 minutes, stirring frequently. Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.
2. Columbia Winery Cellarmaster's Riesling, Columbia Valley ($10), has a dense texture and honey-sweet flavor that's balanced with spice and mineral notes. Tart lime cuts through the rich coconutty broth of the mussels.-

olive oil, onion, fresh ginger, garlic, pepper, red curry, light coconut milk, white wine, brown sugar, kosher salt, mussels, basil, lime juice, lime wedges

Taken from www.myrecipes.com/recipe/curried-coconut-mussels (may not work)