Ingredients

• 2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups)
• 1 teaspoon Thai red curry paste**
• 1 cup chicken stock or canned low-salt chicken broth
• 1/2 cup (packed) fresh basil leaves
• 2 stalks lemongrass,** trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce (nam pla)**
• 3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel
• 2 tablespoons peanut oil
• 3 pounds mussels, scrubbed, debearded
• 4 plum tomatoes, diced (about 1 cup)
• 1/2 cup chopped fresh cilantro

Instructions

1. Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
2. Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.
3. Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets. ** Available at Asian markets and in the Asian foods section of some supermarkets.
4. Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.
5. ** Available at Asian markets and in the Asian foods section of some supermarkets.