Wednesday, June 23, 2010

WHAT CAN I SAY--I WAS THE ONLY ONE TO TWO MUSSELS CONTEST IN COUPEVILLE. THE SECOND ONE COMMING UP ENJOY DAN

SEATTLE POST-INTELLIGENCER Wednesday, march 9 2005


WINNER—SWEET-SOUR THAI MUSSELS CONTEST IN COUPEVILLE WASHINGTON ON WHIDBEY ISLAND by CHEF DAN:

serves2-3



INGREDIENTS;



2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 Thai pepper, sliced

1 can (19oz) MAE PLOY coconut milk

3/4- cup sweet-hot chili sauce ( recipe follows)

1-1/2- pounds mussels



DIRECTIONS:



1.In dry2quart pot fry sliced Thai pepper until seeds pop.

2.Add garlic and ginger and cook for about 2 minutes.

3.Add sweet-hot sauce and blend.

4.Add coconut milk.

5.Bring to a boil and add mussels.

6.Cook until mussels open.



SWEET----SOUR CHILI SAUCE:



COOK AHEAD:

In a 1 quart sauce pan.

1 cup rice vinegar.

2/3-cup brown sugar.

1 tablespoon minced garlic.

2 tablespoons red pepper flakes.

2 tablespoons fish sauce.

Stir occasionally, over medium-high heat until mixture is reduced to 3/4- cup.

About 12 minutes.



ENJOY DAN: hallelujah

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