Thai-Style Red Curried Mussels

"This is our consulting chef's interpretation of a Thai Curry-Style Mussel dish, and is often on the menu at Cafe Miranda in Rockland, Maine."

• 1/2 tsp. vegetable oil
• l Tbsp. red curry paste
• l Tbsp. fresh ginger, finely chopped
• l can unsweetened coconut milk
• 2 tsp. sugar
• l Tbsp. plus one tsp. fresh lime juice
• 2 lbs. mussels
• l bunch scallions, medium chopped
• l cup steamed rice per person - if using as an entree

1. In a large saucepan, saute curry paste and ginger in oil for 2 minutes over high heat, being careful not to burn.
2. Add coconut milk, sugar, and lime juice.
3. Bring to a boil.
4. Add mussels and cover.
5. Steam for 4 minutes or until shells open.
6. Place mussels in warm serving dish, pour sauce over, and garnish with scallions.

Serves 2 as an entree with rice, or 4 as an appetizer.

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.