Emeril's Thai Mussels with Squash

• 2 tablespoons vegetable oil
• 2 cups peeled butternut squash, 1-inch diced
• 1/2 cup chopped white onions
• 1 cup thinly chopped red bell peppers
• 2 teaspoons minced garlic
• 2 to 4 tablespoons Thai red curry paste, depending on desired heat level
• 6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
• 2 tablespoons nam pla (Thai fish sauce )
• 1 tablespoon packed light brown sugar
• 1 (14-ounce) can unsweetened coconut milk
• 2 pounds small mussels, scrubbed and bearded, broken or open mussels discarded
• 1/2 cup chopped Thai basil leaves
• Steamed jasmine rice or long-grain rice, accompaniment
• 8 lime wedges, garnish

1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the squash, onions and bell peppers, and cook, stirring, until softened, about 5 minutes.
3. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the curry paste and lime leaves, stir to combine, and cook for 1 minute.
5. Add the fish sauce and sugar, and stir to combine.
6. Add the coconut milk and bring to a boil.
7. Lower the heat and simmer for 5 minutes.
8. Add the mussels, cover, and cook, shaking the pan occasionally, until the mussels open, about 5 minutes.
9. Discard any mussels that do not open.
10. Stir in 1/4 cup of basil and remove from heat.
11. Allow to sit, covered, for 1 minute before serving.
12. Discard any mussels that have not opened.
13. Spoon into individual bowls or 1 large bowl.
14. Garnish with the remaining 1/4 cup basil.
15. Serve with rice and lime wedges.

vegetable oil, butternut squash, white onions, red bell peppers, garlic, red curry, lime, fish sauce, brown sugar, unsweetened coconut milk, mussels, basil, jasmine rice, lime wedges

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-thai-mussels-with-squash-recipe.html (may not work)