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Ingredients

• Curry paste:
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 1/2 teaspoon black peppercorns
• 2 whole cloves
• 1 cup chopped fresh cilantro
• 1/2 cup chopped peeled fresh lemongrass (about 2 stalks)
• 2 tablespoons grated peeled fresh ginger
• 1 tablespoon Thai fish sauce (such as Three Crabs)
• 1 tablespoon dark sesame oil
• 2 teaspoons grated lime rind
• 5 garlic cloves, peeled
• 4 shallots, halved (about 1/4 pound)
• 1 serrano chile
• 1/4 cup water
• 
  Soup:
• 1 1/2 teaspoons dark sesame oil
• 4 cups water
• 1 cup dry white wine
• 1 (8-ounce) bottle clam juice
• 60 mussels (about 1 1/2 pounds), scrubbed and debearded
• 1/3 cup chopped fresh cilantro

Description

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