Thai Red Curry Mussels

By Sunset
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1 shallot, chopped

3 large garlic cloves, chopped

1 tablespoon peanut oil

1 stalk lemongrass, cut into 3-in. pieces and crushed with a mallet or hammer

1 can (about 14 oz.) coconut milk

2 tablespoons Thai red curry paste*

2 tablespoons Thai or Vietnamese fish sauce

1 tablespoon packed light brown sugar

3 pounds mussels, scrubbed and beards* pulled off

1/4 cup roughly chopped fresh basil leaves, plus slivered leaves

2 limes, cut into wedges

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