2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 - 3 pounds mussels, debearded and scrubbed
2 tablespoons fresh cilantro, chopped
4 tablespoons fersh Thai basil

IN a large pot with a lid, heat oil over medium heat.  Add the lemongrass, curry paste, wine, coconut milk, fish sauce and lime juice.  Bring mixture to a boil.  Add the mussels and cover the pot.  Let steam until the mussels open, approximately 3 minutes.  Serve in a large bowl.  Top mussels with cilantro and basil .  Discard the lemongrass.  Serve.

Serves 4
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