1 tablespoon peanut oil
1 tablespoon extra virgin olive oil
2 medium shallots, peeled and thinly sliced
3 tablespoons Thai red curry paste
1 tablespoon fresh minced ginger
1 medium garlic clove, minced
1 stalk lemongrass
1/2 cup low sodium chicken broth
1 can (about 14 ounces) lite coconut milk
1 tablespoon fish sauce*
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons fresh lime juice (plus a few wedges of lime for garnish)
3 tablespoons fresh cilantro, chopped
2 tablespoons fresh basil, chopped
Heat oil in a large and deep pot or Dutch oven over medium high. Add the shallots, curry paste, ginger and garlic and stir frequently until shallots begin to wilt, about 4 minutes. Add lemongrass stalk and stir in chicken broth, coconut milk, and fish sauce. Bring to a simmer, stirring frequently for another three minutes. Add the mussels, cover and cook on medium until the mussels open, about 5 minutes. After about three minutes, add the fresh lime juice, cilantro, and basil and cover for another few minutes. Transfer to a large bowl and garnish with additional lime wedges.
Serve with toasted baguette slices, over whole grain pasta or brown rice. Set an empty bowl nearby for discarded shells.
Per Serving: 223 Calories; 9g Fat (1g sat); 24g Protein; 11g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 586mg Sodium.
*Fish sauce is an intensely flavored, amber-colored liquid often made from anchovies (or fermentation of fish), salt and water. It is commonly used in East Asian cuisine. It is usually available at most supermarkets, natural food grocers, and Asian markets.