Mussel Soup With Green Curry

• Curry paste:
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 1/2 teaspoon black peppercorns
• 2 whole cloves
• 1 cup chopped fresh cilantro
• 1/2 cup chopped peeled fresh lemongrass (about 2 stalks)
• 2 tablespoons grated peeled fresh ginger
• 1 tablespoon Thai fish sauce (such as Three Crabs)
• 1 tablespoon dark sesame oil
• 2 teaspoons grated lime rind
• 5 garlic cloves, peeled
• 4 shallots, halved (about 1/4 pound)
• 1 serrano chile
• 1/4 cup water
• Soup:
• 1 1/2 teaspoons dark sesame oil
• 4 cups water
• 1 cup dry white wine
• 1 (8-ounce) bottle clam juice
• 60 mussels (about 1 1/2 pounds), scrubbed and debearded
• 1/3 cup chopped fresh cilantro

1. To prepare curry paste, heat a small, heavy skillet over medium-high heat. Add first 4 ingredients to pan; cook 1 minute or until fragrant, stirring frequently. Place spice mixture in a spice or coffee grinder; process mixture until finely ground.
2. Place ground spices, cilantro, and next 8 ingredients (through serrano) in a food processor; process until chopped, scraping sides. With processor on, slowly pour 1/4 cup water through food chute; process until smooth.
3. To prepare soup, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add curry paste to pan; saute 3 minutes. Add 4 cups water, wine, and clam juice; bring to a boil. Reduce heat, and simmer 30 minutes; add mussels. Cover and cook over medium-high heat 5 minutes or until mussels open; discard any unopened shells. Sprinkle with 1/3 cup cilantro. Serve immediately.

curry, coriander seeds, cumin seeds, black peppercorns, cloves, fresh cilantro, fresh lemongrass, fresh ginger, fish sauce, sesame oil, lime rind, garlic, shallots, serrano chile, water, sesame oil, water, white wine, clam juice, mussels, fresh cilantro

Taken from www.myrecipes.com/recipe/mussel-soup-with-green-curry (may not work)