Mussels

• ¼ cup Infused Coconut Oil

• 2½ pounds mussels
• ¼ yellow bell pepper sliced thin
• ¼ red bell pepper sliced thin
• 2 garlic cloves sliced thin
• 2 tablespoons Thai or Italian basil leaves chopped
• 2 tablespoons fresh cilantro chopped

Sauce

• ½ cup Infused Coconut Oil

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• 1 can (13.5 ounces) unsweetened coconut milk
• ½ cup white wine
• 4 tablespoons Thai red curry paste
• 4 tablespoons Thai or Italian basil leaves chopped
• 4 tablespoons fresh cilantro chopped
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon Sriracha hot sauce
• 1 tablespoon lemongrass paste
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper