MUSSELS SAUCE RECIPES

Steps:

• Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

Steps:

• Rinse and scrub mussels under cold water.
• Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. Discard any broken mussels. If any mussels are open and resist being closed, discard them.
• In a large stockpot set over medium heat, melt the butter. Once it's hot, add shallots, garlic, and salt.
• Add the wine and bring to a boil.
• Add mussels and cover.
• Steam until all mussels are open, about 5 minutes.
• Stir in herbs.
• Remove from heat.
• Divide mussels and broth among four bowls.
• Serve immediately.