Steamed Mussels in Curry Broth

• 3 pounds mussels
• 1 tablespoon vegetable oil
• 2 medium onions, coarsely chopped
• 1 head garlic, peeled and crushed
• 3 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 2 cups dry white wine
• 2 cups clam juice
• 10 Kaffir lime leaves
• 4 stalks lemongrass (white part only), very thinly sliced
• 1/2 cup heavy cream
• 1 cup (loosely packed) cilantro leaves

1. With a vegetable brush, clean the mussels under cold running water.
2. Pull off and discard any beards.
3. Discard any mussels with a broken shell or those that do not close when sharply tapped.
4. Drain well.
5. In a stainless steel or coated-aluminum wok, heat the oil over medium heat.
6. Add the onions and garlic, and stir-fry until the onion is wilted.
7. Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic.
8. Add the wine, clam juice, lime leaves, and lemongrass.
9. Bring to a simmer and cook for 5 minutes.
10. Remove the limes leaves and discard.
11. Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes.
12. The mussels will begin to open.
13. Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open.
14. Add the cream and cilantro leaves to the wok, and stir to blend.
15. Pour over the mussels and serve.

mussels, vegetable oil, onions, garlic, red curry, ground turmeric, white wine, clam juice, lime, stalks lemongrass, heavy cream, cilantro

Taken from www.foodnetwork.com/recipes/steamed-mussels-in-curry-broth-recipe.html (may not work)