Curried Mussels In Coconut-Milk Broth With Lemongrass

By Oprah
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1 tablespoon unsalted butter

1 shallot , finely chopped

1 tablespoon curry powder

1/4 cup coconut milk

1 cup dry white wine

1 stalk lemongrass , trimmed and cut into 4 pieces, each smashed with side of chef's knife

3 pounds medium mussels , scrubbed, debearded, and rinsed (see note, below)

1/4 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

1 jalapeno , seeded and thinly sliced

1 lime , cut into wedges

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