I N G R E D I E N T S
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup peeled carrot
1 can coconut milk
1 cup chicken broth
1 cup dry white wine
3 tablespoon chopped garlic
1/4 cup chopped fresh mint ( or substitute with chopped cilantro)
1 1/2 teaspoon chopped chipotle in adobo
2 1/4 lbs. mussels, scrubbed, debearded

I N S T R U C T I O N S
Heat oil in heavy large pot over medium heat. Add onion and carrot and sauté until onion is tender. Stir in coconut milk, broth, wine and garlic; boil over medium heat until reduced to 2 cups. Stir in mint and chiles. Add mussels; cover and cook until mussels open, serve.

Mussels In Coconut Milk Curry
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I N G R E D I E N T S
2 tablespoon groundnut oil
1 teaspoon Thai green curry paste
1 clove garlic; finely chopped
1 tablespoon fresh ginger; finely chopped
1/2 teaspoon ground turmeric
2 cup  coconut milk
2 kaffir lime leaves
1 stalk lemon grass; finely-chopped
32 mussels; bearded
2 teaspoons fish sauce
1 teaspoon palm sugar
1 tablespoon fresh lime juice
2 tablespoon freshly torn basil leaves

I N S T R U C T I O N S
Heat the oil and sauté the curry paste, garlic and ginger for 2 minutes. Add the turmeric, coconut milk, lime leaves and lemon grass and simmer uncovered for 5 minutes. Add the mussels, cover, then increase the heat and cook for 5 minutes until the mussels have opened. Discard any mussels that refuse to open.

Add the fish sauce, palm sugar and lime juice and simmer for one minute, shaking the pan to mix the ingredients well together. Divide between bowls and scatter the basil leaves over the curry.