THAI PENN COVE MUSSELS ENJOY DAN:

                         THAI PENN COVE MUSSELS by CHEF DAN:

Serves 4

INGREDIENTS:

2 teaspoon sesame oil

2-3 pounds Penn Cove mussels

3 garlic cloves, minced

1 thumb-size fresh ginger, minced

1 stalk of lemon grass, cut into 3-inch pieces

1 tablespoon fish sauce

1 Tablespoon red curry paste

1(19 Oz) can Mae Ploy coconut milk

1 (8 Oz) bottle clam juice

1/4-cup lime juice

2 teaspoon brown sugar

2 cups fresh cilantro, chopped

INGREDIENTS:

1.   In a stock-pot heat oil over medium-het when sizzling.

2.   Add red curry paste and sauté for 30 seconds.

3.   Add garlic, ginger, and lemon-grass and sauté for minute.

4.   Add fish sauce coconut milk, clam juice, lime juice, and sugar.

5.   Bring to a boil.

6.   Add mussels.

7.   Cover and steam the mussels in the broth 3-5 minutes, until mussels are open.

8.   Remove from heat and discard and unopened mussels.

9.   Pour mussels and broth into a serving bowl and toss with cilantro.

10.                Serve with lime wedges and Italian bread.

ENJOY DAN:                                                         BUON-APPETITE