Curried Mussels in White Ale

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Ingredients

1. 2 tablespoons vegetable oil
2. 1 tablespoon Thai red curry paste
3. 6 garlic cloves, chopped
4. 1 tablespoon finely grated fresh ginger
5. 1 large fresh lemongrass stalk, bottom two-thirds of the inner bulb only, smashed and chopped
6. 2/3 cup mirin (sweet rice wine)
7. One 15-ounce can unsweetened coconut milk
8. 1/4 cup soy sauce
9. 3 tablespoons Asian fish sauce
10. 1/2 cup basil leaves, plus 1/4 cup chopped basil
11. Two 12-ounce bottles Belgian-style white ale
12. 2 pounds mussels, scrubbed and debearded
13. 1/4 cup chopped cilantro

1. In a saucepan, heat the oil. Add the red curry paste, garlic, ginger and lemongrass and cook over moderate heat for 2 minutes, stirring. Add the mirin, coconut milk, soy sauce, fish sauce and basil leaves and simmer over low heat for 15 minutes. Strain the red curry sauce into a bowl.
2. In a saucepan, bring the ale to a boil. Add the mussels, cover and cook over high heat, about 5 minutes. Using a slotted spoon, transfer the mussels to 4 bowls, discarding any that don't open. Add the red curry sauce to the ale and boil for 1 minute. Pour the sauce over the mussels, sprinkle with the chopped basil and cilantro and serve.