Steamed Mussels in Thai Curry Sauce

• 2 (13 1/2 ounce) cans unsweetened coconut milk (3 1/2 cups)
• 1 teaspoon Thai red curry paste
• 1 cup chicken stock or 1 cup canned low sodium chicken broth
• 12 cup packed fresh basil leaf
• 2 stalks lemongrass, trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
• 14 cup fresh lime juice
• 2 tablespoons fish sauce (nam pla)
• 3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons lime zest
• 2 tablespoons peanut oil
• 3 lbs mussels, scrubbed, debearded
• 4 plum tomatoes, diced (about 1 cup)
• 12 cup chopped fresh cilantro

1. Bring coconut milk to boil in heavy large saucepan.
2. Reduce heat to medium; add curry paste and whisk until dissolved.
3. Add next 6 ingredients.
4. Simmer uncovered 10 minutes.
5. Strain into bowl.
6. Heat peanut oil in large deep skillet over high heat.
7. Add mussels.
8. Saute 2 minutes.
9. Add strained curry sauce.
10. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open).
11. Transfer to large serving bowl.
12. Sprinkle with tomatoes and cilantro and serve.

unsweetened coconut milk, red curry, chicken, basil leaf, stalks lemongrass, lime juice, fish sauce, lime, peanut oil, mussels, tomatoes, fresh cilantro

Taken from www.food.com/recipe/steamed-mussels-in-thai-curry-sauce-479651 (may not work)