When hot add the lemongrass, garlic, shallot, ginger, curry paste, wine, coconut milk, lemon and fish sauce and bring to a simmer, whisking. Add the mussels and cover pot, and let steam until opened.

This recipe reminds me of taking my wife out on a date one time when we had mussels. She raved about the restaurant's mussels so much that I got a little jealous. (They were excellent, though.) ...

Richard Ingraham, author of "Love: My Love Expressed Through Food," stops by the TODAY kitchen to share two recipes from the book: Mussels and shrimp in coconut red curry broth with French fries ...