Red Curry Mussels - cooking recipe

Ingredients

1 lb mussels, scrubbed and de-bearded
1 tablespoon vegetable oil
1 tablespoon red curry paste
1 garlic clove, thinly sliced
1 shallot, thinly sliced
1 tablespoon ginger, minced
1 (14 ounce) can coconut milk
1 cup chicken broth
1 stalk lemongrass, sliced in half lengthwise
1 tablespoon fish sauce
1 teaspoon lime zest
1 tablespoon light brown sugar
1 tablespoon fresh lime juice
1/4 cup Thai basil, roughly torn

Preparation

Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute).
Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes.
Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels.
Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.