Steamed Mussels In Thai Broth

• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons chopped fresh basil
• 2 stalks lemon grass, trimmed of woody ends and roughly chopped
• 2 shallots, chopped
• 6 cloves garlic, chopped
• 3 tablespoons red curry paste
• 1/4 cup tom yum
• 2 cups sake
• 1/4 cup lemon juice
• 2 quarts chicken stock or canned chicken broth
• 4 pounds mussels, scrubbed and debearded
• 1 medium tomato, seeded and cut into 1/4-inch dice
• 1 kaffir lime leaf or a 2-inch piece of lime zest
• 1/2 tablespoon chopped cilantro, for garnish
• 1/2 tablespoon chopped basil, for garnish
• 1/2 tablespoon chopped mint, for garnish

1. In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum.
2. Stir until herb leaves wilt, about 5 minutes.
3. Add sake, lemon juice and stock.
4. Bring to a boil, then reduce heat to low.
5. Simmer for 30 minutes, stirring occasionally.
6. Strain broth into another large pot.
7. Add mussels, tomato and kaffir lime leaf.
8. Cover, and place over high heat.
9. Cook until mussels open, about 5 minutes.
10. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint.
11. Serve immediately.

fresh mint, fresh cilantro, fresh basil, lemon grass, shallots, garlic, red curry, sake, lemon juice, chicken, mussels, tomato, lime leaf, cilantro, basil, mint

Taken from cooking.nytimes.com/recipes/7729 (may not work)