Coconut Curry Mussels - Eric Anwiler

3lb of Mussels (cleaned and debarred)
2 tbsp Olive Oil
1 Shallot Sliced
4-6 Cloves of Chopped Garlic
1/4 c Thai Red Curry

1/2 Stalk Lemon Grass
1 can Coconut Cream
1 tbsp Fish Sauce
Juice of 2 Limes (~4tbsp)
1 tbsp of Brown Sugar
1 c White Wine
8-10 Fresh Leaves of Basil
Cilantro
2 loaves of french bread

• Heat dutch oven over medium heat
• Add two tablespoons of olive oil, add garlic and shallot sliced sauté a minute, add curry paste and saute for two minute
• Add crushed lemon grass stalk, coconut cream, fish sauce, lime juice, brown sugar, and wine bring to a simmer.
  Raise heat to medium high
• Add mussels, steam with lid closed for two minutes
• Stir mussels, cover and let steam 6-8 minutes (Add basil after 4 min)
• Turn off heat and stir in cilantro
• Discard unopened mussels and serve with french bread