- 1/4 cup fresh basil
- 1/2 cup fresh cilantro
- 12 cloves garlic (divided)
- 2 shallot (chopped, divided)
- 1 tablespoon lime zest
- 1 tablespoon raw honey
- 3 tablespoons red curry paste (such as Thai Kitchen brand)
- 2 teaspoons minced ginger
- 2 tablespoons organic (unrefined red palm oil)
- 1 cup finely chopped carrots
- 1 cup finely chopped red pepper
- 1 cup finely chopped celery
- 1 can (15 ounces full-fat coconut milk)
- 6 cups fish broth (either homemade OR Pacific Natural Foods brand)
- 1 tablespoon fish sauce
- 3 tablespoons fresh lime juice
- 8 ounces 1 cup clam juice
- 2 pounds mussels in shells (cleaned)
- Chopped basil and cilantro (for garnish)
- In a mini food processor, add the basil, cilantro, 1/2 of the chopped garlic, 1/2 of the chopped shallots, lime zest, raw honey, red curry paste and minced ginger. Process ingredients until well blended. Set spicy herb mixture aside.
- In a large stockpot, heat the oil over medium heat. When the oil is hot, add the remaining chopped garlic and shallots along with the carrots, red pepper, and celery; sauté until vegetables are soft, about 6 minutes. Stir in the spicy herb mixture and cook for another 2 minutes.
- Pour in the coconut milk, fish broth, fish sauce, lime juice and clam juice. Bring mixture to a boil and then simmer for 10 to 15 minutes. Add the mussels, cover and cook for about 3 minutes, or until mussels have opened. Discard the mussels that do not open (do NOT try to pry the mussels apart or you could get sick!) Ladle into bowls and garnish with chopped basil and cilantro. Eat at once.