Wednesday, September 3, 2014

SWEET AND SOUR MUSSELS 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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