Ingredients:

• 5 lbs. Taylor Mediterranean Mussels, de-bearded and cleaned
• 3 cups water
• 1 tablespoon vegetable oil
• 1 teaspoon garlic, finely chopped
• ¾ cup onion, coarsely chopped
• 1 tablespoon lemongrass, chopped
• 8 ounces coconut milk
• 1 tablespoon curry powder
• Salt and pepper, to taste
• ½ teaspoon sugar or honey
• ½ cup ground peanuts (dry roasted and unsalted) or 2 tablespoons peanut butter
• 1 tablespoon fish sauce
• 1-2 Carrots sliced into matchsticks
• Cayenne pepper or red pepper flakes to taste (optional)
• 1 tablespoon cilantro, chopped
• 1 tablespoon green onion, chopped

Directions:

• Steam mussels in water until opened, drained and set aside
• In oil, sauté garlic, add onion and sauté until clear
• Add coconut milk and the rest of the ingredients, mixing well in the order given. Add mussels last.
• Bring back to a boil.
• Add green onion and cilantro just before serving for a garnish
• Serve hot over steamed rice or noodles