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Xhin Curry Mussels 2

Chef Xinh Dwelley's Mussels in Curry Sauce

Ingredients

  • 5 lbs. Taylor Mediterranean Mussels, de-bearded and cleaned
  • 3 cups water
  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic, finely chopped
  • ¾ cup onion, coarsely chopped
  • 1 tablespoon lemongrass, chopped
  • 8 ounces coconut milk
  • 1 tablespoon curry powder
  • Salt and pepper, to taste
  • ½ teaspoon sugar or honey
  • ½ cup ground peanuts (dry roasted and unsalted) or 2 tablespoons peanut butter
  • 1 tablespoon fish sauce
  • 1-2 Carrots sliced into matchsticks
  • Cayenne pepper or red pepper flakes to taste (optional)
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon green onion, chopped

Instructions

  • Steam mussels in water until opened, drained and set 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. Add mussels last.
  • Bring back to a boil.
  • Add green onion and cilantro just before serving for a garnish
  • Serve hot over steamed rice or noodles

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