From Cooking Light Magazine, March 2002.
2 teaspoons olive oil
1/3 cup chopped shallots
1 1/2 teaspoons red curry powder
1 cup clam juice
1/2 cup dry white wine
1/2 cup light coconut milk
2 tablespoons finely chopped peeled fresh lemon grass
1/4 teaspoon crushed red pepper
3 pounds mussels, scrubbed and debearded
2 tablespoons chopped fresh cilantro
Heat oil in a large Dutch oven over medium heat. Add shallots; sauté 1 minute. Add curry powder; sauté 30 seconds. Stir in clam juice and next 4 ingredients (juice through pepper); bring to a simmer. Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open; sprinkle with cilantro. Discard any unopened shells.
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