SWEET AND SOUR MUSSELS RIM FLAMBE ENJOY DAN:

SWEET AND SOUR MUSSELS RUM FLAMBE by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoon butter

2 garlic cloves

1 thumb-size fresh ginger, smashed

1 Thai pepper, sliced

1 (19 Oz) can Mae Ploy coconut milk

3 cups sweet-sour sauce (recipe to follow)

1/2-cup Brandy

1-1/2-pound Penn Cove mussels

DIRECTIONS:

1.   In a dry skillet, fry sliced peppers until seeds begin to pop.

2.   Add butter over medium-high heat when sizzling.

3.   Add garlic and ginger and sauté for 2 minutes.

4.   Add sweet-sour sauce and coconut milk.

5.   Add mussels and Brandy.

6.   Ignite and let fire burn until diminishes.

7.   Discard mussels that do not open.

SWEET-SOUR CHILI SAUCE:

In a 1 quart pan; mix together.

1.   1 cup rice vinegar

2.   2/3-cup sugar

3.   1 tablespoon garlic, minced

4.   2 tablespoon red chili flakes

5.   2 tablespoon fish sauce.

6.   Over medium-high heat bring to a boil stirring occasionally until mixture is reduced 3/4-cup, takes about 3 minutes.

ENJOY DAN:                                                 HALLELUJAH!!