Curried Mussels In White Ale

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2 tablespoons vegetable oil

1 tablespoon Thai red curry paste

6 garlic cloves, chopped

1 tablespoon finely grated fresh ginger

1 large fresh lemongrass stalk, bottom two-thirds of the inner bulb only, smashed and chopped

2/3 cup mirin (sweet rice wine)

One 15-ounce can unsweetened coconut milk

1/4 cup soy sauce

3 tablespoons Asian fish sauce

1/2 cup basil leaves, plus 1/4 cup chopped basil

Two 12-ounce bottles Belgian-style white ale

2 pounds mussels, scrubbed and debearded

1/4 cup chopped cilantro

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