Coconut Curry Mussels

Sauce

• ½ cup Magical Coconut oil
• 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

Mussels

• ¼ cup Magical 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