INGREDIENTS

2 lbs. Canadian Cove mussels
2 inch piece of lemon grass
2 Tbs. vegetable oil
1 can coconut milk, shaken
1-1/2 tsp. Thai green curry
Juice from two limes
2 green onions, sliced
2 Tbs. Cilantro, minced
1 Tbs. ginger, grated
2 Tbs. Thai basil, sliced
2 cloves garlic, minced

DIRECTIONS
Heat oil in a 6-quart stockpot on medium heat. Combine the curry, green onions, ginger, garlic and lemon grass in the stockpot and sauté for 1 minute. Add coconut milk and lime juice. Bring liquid to a boil, add mussels and cover tightly. Steam mussels until cooked through (about 5 minutes). Add cilantro and basil, toss mussels in the steaming liquid. Serve hot in a large bowl.