Xinh's Mediterranean Mussels in Curry Sauce
XINH'S MEDITERRANEAN MUSSELS IN CURRY SAUCE
(Courtesy of XINH DWELLEY: XINH'S CLAM & OYSTER HOUSE)
We well remember those cold wintry days before we head out to the tidelands, when Xinh prepares her Mediterranean Mussels in Curry Sauce and serves it to us over steamed rice. Warms you right to your toes, and leaves your tastebuds singing.
INGREDIENTS
5# MUSSELS
3 C WATER
1 TBSP VEGETABLE OIL (CANOLA OR PEANUT)
1 TSP FINELY CHOPPED GARLIC
¾ C ONION, COARSELY CHOPPED
1 TBSP CHOPPED LEMON GRASS
8 OZ. COCONUT MILK
1 TBSP CURRY POWDER
BLACK PEPPER & SALT, TO TASTE
½ TSP SUGAR OR HONEY
½ C GROUND PEANUTS (DRY ROASTED & UNSALTED) or 2 TBSP PEANUT BUTTER
1 TBSP FISH SAUCE OR TO TASTE
CAYENNE PEPPER OR RED PEPPER FLAKES TO TASTE (OPTIONAL)
1 TBSP CILANTRO, CHOPPED
1 TBSP GREEN ONION, CHOPPED
DIRECTIONS
Steam Mussels in water until opened, drain and remove meat from shells. Set meats aside.
In oil, sauté garlic, add onion and sauté until clear.
Add coconut milk and the rest of the ingredients, mixing well in the order given, adding mussel meats last. Bring back to a boil to warm up mussels.
Add green onion and cilantro just before serving for a final garnish.
Serve hot over steamed rice or noodles.
BON APPETIT!
