Thai Red Curry Mussels

By Realtychick

Ingredients

• 1 13.5-oz. can coconut milk
• 1 cup canned crushed tomatoes
• 1/2 cup dry white wine
• 1 tablespoon Thai red curry paste
• 4 tablespoons chopped fresh basil, divided
• 1/2 medium red onion, thinly sliced
• 1 carrot, peeled, julienned
• 1 celery stalk, thinly sliced on a diagonal
• Kosher salt and freshly ground black pepper
• 2 pounds mussels, scrubbed, debearded
• 2 tablespoons chopped fresh flat-leaf parsley
• Toasted country-style bread

Preparation

Step 1

Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.