Serves 2 as a main course or 4 as an appetizer
2 tablespoons olive oil
1 dozen fresh basil leaves
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 cup red bell pepper slices, julienne size
1/2 teaspoon red curry paste
1 (14 ounce) can of lite coconut milk
1/2 teaspoon fish sauce
1/2 teaspoon salt
3/4 cup fresh pineapple, sliced into matchsticks
2 pounds mussels, scrubbed with beards removed
Heat olive oil in heavy Dutch oven over medium low heat. Fry basil in oil until crisp, turning once (about 2 minutes per side). Drain on paper towel. Add garlic and ginger and red pepper slices and cook over medium low heat for 3 minutes, until crisp tender.
Add red curry paste to Dutch oven and stir with a whisk until evenly spread out in bottom of the pan. Pour coconut milk into pan. Add fish sauce and salt and whisk until well blended. Return fried basil to pan and bring to a bubbling simmer over medium heat. Add mussels and cook until mussels all are open, about 5 minutes.
