Recipe for Thai-Curried Bangs Island Mussels by chef Brian Murphy of Guard and Grace
Sauce ingredients:
2 tablespoons olive oil
1 stalk lemongrass, chopped
1 makrut lime leaf, sliced in thirds
4 cloves garlic, chopped
1 tablespoon ginger, chopped
2 red peppers, seeded and julienned
1 bunch cilantro, washed and stems removed
2 14-ounce cans unsweetened coconut milk
1 tablespoon red curry paste
Remaining Ingredients:
2 pounds Bangs Island Mussels, scrubbed and debearded
2 teaspoons olive oil
2/3 cup white wine
2 tablespoons butter
2 tablespoons cilantro leaves, chopped
2 teaspoons scallions, chopped
Salt to taste
Zest of one lime