Thai Green Curry Mussels in Coconut Broth

• 2 lb mussels, debearded
• 2 tbsp green curry paste
• 1 can coconut milk
• 1 lemongrass stalk, bruised
• 3 kaffir lime leaves
• 1 tbsp fish sauce
• 1 lime, juiced
• 0.5 cup Thai basil leaves
• 1 tbsp coconut oil

Instructions

1. 1

   Heat coconut oil in a large pot and fry the green curry paste until deeply fragrant.

2. 2

   Pour in the coconut milk, lemongrass and lime leaves and bring to a gentle simmer.

3. 3

   Stir in the fish sauce and lime juice to balance the broth.

4. 4

   Add the mussels, cover, and steam for 5 to 7 minutes until the shells open.

5. 5

   Discard any mussels that stay closed.

6. 6

   Tear in the Thai basil and ladle into bowls with plenty of broth.