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.) ...

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.

Dissolve the curry paste in a small bowl by stirring in some of the hot coconut milk mixture. Add this liquid back to the saucepan and simmer until the volume is reduced by about half, around 15 ...

mixed seafood - prawns, scallops, squid, mussels, light coconut milk, sugarsnap peas, red onion, thinly sliced, red pepper, deseeded and thinly sliced, oil, red thai curry paste, brown sugar, ...