INDIAN SPICED PEN COVE MUSSELS ENJOY DAN:

                INDIAN SPICED PENN COVE MUSSELS by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-tablespoons coconut oil

2 pounds Penn Cove fresh mussels, rinsed

1 onion, coarsely chopped

3 garlic cloves

1 thumb-size fresh ginger, finely chopped

1-1/2-tablespoon garam masala

1 teaspoon curry powder,

1 teaspoon turmeric powder

1/4-teaspoon red-pepper flakes

1 (15 Oz) can diced tomatoes (with juice)

1 cup frozen peas, thawed

1 (19 Oz) can Mae Ploy coconut milk

1/2- cup cilantro finely chopped

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Heat the oil in a skillet over medium-high heat when sizzling.

2.   Add garam masala, curry powder, turmeric powder, red pepper flakes to release the flavor.

3.   Add the onion, ginger and sauté for 3-4 minutes.

4.   Add garlic and sauté 1 minute.

5.   Stir in the tomatoes and 1/2-cup water.

6.   Season with sea salt and freshly ground black pepper to taste.

7.   Cover and bring to a boil.

8.   Add the mussels, peas and coconut milk to the skillet.

9.   Cover shaking occasionally, until mussels open, discarding any that don’t open.

10.                Sprinkle the cilantro over the mussels.

ENJOY DAN:                                                     BON-APPETITE!!