Wednesday, June 23, 2010

WELL HERE IT IS ENJOY DAN

PENN COVE MUSSEL FESTIVAL RECIPE CONTEST WINNER


THAI MUSSELS IN CURRY BROTH (2003 WINNER)

SUBMITTED BY DAN SAUL, CLINTON WASHINGTON.



INGREDIENTS:



2 teaspoons of sesame oil

2 tablespoons minced fresh garlic

2 tablespoons minced fresh ginger

2 tablespoons minced fresh lemon-grass

1 tablespoon fish sauce

1 tablespoon red curry paste

1 cup coconut milk

2 teaspoons brown sugar

1/2-cup clam juice

juice from 1/2- of a lime

2 pounds Penn Cove mussels, cleaned



DIRECTION:



1.In a large pot heat the sesame oil over medium heat.

2.Add the garlic, ginger, and lemon-grass.

3.Sauté for about 1 minute.

4.Add the fish sauce, coconut milk, red curry paste, sugar, lime juice, and clam juice

5.bring to a boil.

6.Add mussels.

7.Cover and steam the mussels in the broth for about 3-5 minutes, or until they open.

8.Serve with lime slices.



ENJOY DAN: hallelujah

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