Coconut Curry Mussels
The sauce can be made ahead
3 tablespoons peanut oil
½ cup sliced shallots
¼ cup chopped garlic
5 tablespoons sake
2 limes, zest and juice
3 cups canned coconut milk
1 cup vegetable stock
1 ½ - 2 tablespoons curry paste
1-2 red Fresno chilies, julienned or your favorite hot chili
1 tablespoon peeled minced fresh ginger
In a large pot, sweat the shallots and garlic in the peanut oil. Add the rest of the ingredients and simmer for 8-10 minutes. Blend the mixture in a blender until smooth and refrigerate until needed.
6 tablespoons olive oil
6 pounds clean Mussels (sustainably farmed)
6 tablespoons minced shallots
24 ounces curry base
1 tablespoon mixed herbs chopped, mint, basil, Thai basil
steamed rice for 6 servings
Divide the mussels and the ingredients into 2-3 batches.
In a large sauté pan sweat the shallots in the olive oil. Over medium heat add the mussels and sauté. Add the curry base and cook until all of the mussels are opened. Pick out and discard any unopened mussels. Repeat with the remaining batches.
Plate the steamed rice in heated bowls, add a portion of the mussels and sauce, top with a pinch of the mixed herbs.