Curried Mussels (Tahong) in Coconut Milk and Lemon Grass

Description:
For seafood lovers, try this delicious and easy-to-do mussel recipe.
The lemon grass (tanglad) is optional but it makes the dish smell good!

Ingredients:
1 tbsp unsalted butter
1 shallot, finely chopped
1/4 tsp finely minced garlic
1 tbsp curry powder
1 stalk lemongrass trimmed and cut into 4 pieces...each smashed using
a big kitchen knife
3 pounds or approximately 1-1/2 kilos of mussels, scrubbed and cleaned,
washed and rinsed.
1/4 tsp. salt
1 cup dry white wine of any brand (you may skip this if you wish)
1/4 tsp ground pepper (freshly ground is best)
1 jalapeno pepper, seeded and sliced thinly
1 lime, cut into wedges


Directions:
-Melt butter in a 5- to 6 qt pot over medium heat.
-Add the shallot and cook for 1 minute until softened
-Stir in the curry powder, coconut milk and lemongrass
-Cook for 3 minutes
-Add the mussels and stir well.
-Turn up the heat to high and bring the broth to a boil
-Reduce the heat slightly, cover and cook for 4 to 6 minutes more or
until the mussels open. (Discard mussels that do not open)
-Using a slotted spoon, transfer the mussels as they open into a bowl.
-Season with salt and pepper.
-Sprinkle with jalapeno and serve with lime wedges on the side.