Mussels in Red Curry Broth

Ingredients

• 2 teaspoons olive oil
• 1/3 cup chopped shallots
• 1 1/2 teaspoons red curry powder
• 1 cup clam juice
• 1/2 cup dry white wine
• 1/2 cup light coconut milk
• 2 tablespoons finely chopped peeled fresh lemon grass
• 1/4 teaspoon crushed red pepper
• 3 pounds mussels, scrubbed and debearded
• 2 tablespoons chopped fresh cilantro

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add shallots; sauté 1 minute. Add curry powder; sauté 30 seconds. Stir in clam juice and next 4 ingredients (juice through pepper); bring to a simmer. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open; sprinkle with cilantro. Discard any unopened shells.