Steamed Mussels in Thai Curry Sauce

Name: Steamed Mussels in Thai Curry Sauce
Yield: Makes 6 to 8 first-course servings
Ingredients: 2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups); 1 teaspoon Thai red curry paste**; 1 cup chicken stock or canned low-salt chicken broth; 1/2 cup (packed) fresh basil leaves; 2 stalks lemongrass,** trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel; 1/4 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 grated lime peel; 2 tablespoons peanut oil; 3 pounds mussels, scrubbed, debearded; 4 plum tomatoes, diced (about 1 cup); 1/2 cup chopped fresh cilantro

"On a trip to the Northwest, I enjoyed dinner at Yarrow Bay Grill in Kirkland, Washington," writes Sue Eltringham of Prescott, Arizona. "I'm a big fan of mussels and was especially fond of their version, with coconut-curry sauce. I'd like to have the recipe so that I can enjoy it again before my next visit." Rich coconut flavor and just the right amount of heat make this starter special. A trip to an Asian market will likely yield most of the ingredients you need.

August 20, 2004

Recipe notes

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