After a delightful day of wine tasting, the perfect accompaniment to a great bottle of Oregon Pinot Noir is this tasty recipe for fresh mussels. The broth has the perfect amount of spice, not too hot and lots of nuanced flavor. For the second course, consider Jacques Pépin's Frisée aux Lardons, followed by a cheese course with crackers and fruit.
2 T. peanut oil
1 stalk lemongrass, bottom 2/3 of inner bulb smashed and cut into 3 pieces
3 T. Thai red curry paste
1/2 c. white wine
(1) 15-oz. can unsweetened coconut milk
2 T. fish sauce (nam pla)
juice of 2 limes
2-1/2 lbs. mussels, cleaned
4 T. basil leaves, chopped
2 T. chopped fresh cilantro leaves
Rustic Italian bread, or a baguette, sliced, for dipping
In a saucepan, heat the oil until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce and lime juice. Bring to a simmer, stirring. Add the mussels, cover the pot and let steam until opened — about 8 minutes. During the last minute of cooking, add the chopped basil and cilantro. Remove the lemongrass before serving.
Transfer the mussels to 4 bowls, discarding any that didn't open. Pour the sauce over the mussels, and serve with plenty of bread for dipping.
— Bobby Flay, Food Network