From the Yarrow Bay Grill in Kirkland, Washington.
Ingredients: [‘unsweetened coconut milk’, ‘thai red curry paste’, ‘chicken stock’, ‘fresh basil leaf’, ‘lemongrass’, ‘fresh lime juice’, ‘fish sauce’, ‘kaffir lime leaves’, ‘peanut oil’, ‘mussels’, ‘plum tomatoes’, ‘fresh cilantro’]
Quantity of Ingredients: [“2 (13 1/2 ounce) cans unsweetened coconut milk (3 1/2 cups)”,”1 teaspoon Thai red curry paste”,”1 cup chicken stock or 1 cup canned low sodium chicken broth”,”1/2 cup packed fresh basil leaf”,”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 lime zest”,”2 tablespoons peanut oil”,”3 lbs mussels, scrubbed, debearded “,”4 plum tomatoes, diced (about 1 cup)”,”1/2 cup chopped fresh cilantro”]
Number of Servings: 6
Steps: [‘Bring coconut milk to boil in heavy large saucepan.’, ‘Reduce heat to medium; add curry paste and whisk until dissolved.’, ‘Add next 6 ingredients.’, ‘Simmer uncovered 10 minutes.’, ‘Strain into bowl.’, ‘Heat peanut oil in large deep skillet over high heat.’, ‘Add mussels.’, ‘Sauté 2 minutes.’, ‘Add strained curry sauce.’, ‘Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open).’, ‘Transfer to large serving bowl.’, ‘Sprinkle with tomatoes and cilantro and serve.’]