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" Ingredients \u2022 1 cup coconut milk \u2022 1 stalk lemongrass, smashed and roughly chopped \u2022 \u00BD bunch cilantro, leaves chopped, stems reserved \u2022 1\u00BD T curry powder \u2022 1 pinch cayenne pepper \u2022 \u00BE cup dry white wine (preferably Sauvignon Blanc) \u2022 1 Granny Smith apple, peeled, \u00BD diced, \u00BD cut into thin batons \u2022 1 T freshly grated ginger \u2022 1 small carrot, cut into thin strips \u2022 1 stalk celery, cut into thin strips \u2022 6 lb. fresh mussels Directions In a small pot over medium-high heat, combine the coconut milk, lemongrass, cilantro stems, curry powder, and cayenne pepper; simmer 3 minutes. Remove from heat, cover, and let rest for 20 minutes. Strain the liquid into a large pot, discarding the lemongrass and stems; add the wine, diced apple, ginger, carrot, and celery. Bring to a boil. Add mussels, cover, and cook until they open. Toss cilantro leaves and apple batons into the pot and serve immediately. This recipe was originally featured in &amp;quot;Daniel&amp;#039;s Dish: Mussel Bound.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2233/asian-curried-mussels-recipe-a-60836/>