|1||tablespoon grapeseed or canola oil|
|1½||tablespoons red Thai curry paste|
|1||tablespoon brown sugar|
|1||teaspoon Asian fish sauce|
|¾||cup coconut milk|
|1||teaspoon lime juice|
|1||clove garlic, finely chopped|
|6||leaves fresh cilantro, cut into fine shreds|
|4||leaves Thai basil, cut into fine shreds|
2. In a pasta pot, combine the sake, scallions, and garlic. Cook over high heat until the liquid evaporates.
3. Add the curry and coconut mixture to the pan and stir well.
4. Add the mussels. Cover the pan and steam just until mussels open. Sprinkle with cilantro and basil.
Adapted from West View Farm