Thai Green Curry Mussels

For a delightful combination of traditional New England and Asian flavors, try GEM Farms Thai Green Curry Mussels. This recipe was a winner in their 2002 recipe contest. It was submitted by Colleen Karsted of Chicago.

• 2 lbs. mussels
• 2 inch piece of lemon grass
• 2 Tbs. vegetable oil
• 1 can coconut milk, shaken
• 1-1/2 tsp. Thai green curry
• juice from two limes
• 2 green onions, sliced
• 2 Tbs. Cilantro, minced
• 1 Tbs. ginger, grated
• 2 Tbs. Thai basil, sliced
• 2 cloves garlic, minced

1. Heat oil in a 6-quart stockpot on medium heat.
2. Combine the curry, green onions, ginger, garlic and lemon grass in the stockpot and saute for 1 minute.
3. Add coconut milk and lime juice.
4. Bring liquid to a boil, add mussels and cover tightly.
5. Steam mussels until cooked through (about 5 minutes).
6. Add cilantro and basil, toss mussels in the steaming liquid.
7. Serve hot in a large bowl.
8. Serves 2 - 3.

Courtesy of "The Great Eastern Mussel Cookbook" by Cindy McIntyre and Terence Callery.
For more recipes please visit www.eatmussels.com
or email gem@midcoast.com
Tel: 1-888-229-1436

© 1995, The Great Eastern Mussel Farms, Inc.