SQUID AND PENN COVE MUSSELS ENJOY DAN:

                SQUID AND PENN COVE MUSSELS by CHEF DAN:

Serves 4

INGREDIENTS:

2 teaspoon sesame oil

2-3 pounds Penn Cove mussels

1 pound cleaned squid, bodies and tentacles separated but left whole

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.   Plunge squid into a pot of boiling water.

2.   Remove from heat and let stand, stirring once or twice for 2 minutes.

3.   Cut squid bodies crosswise and thin sliceand halve tentacles crosswise.

4.   Set aside.

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

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

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

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

9.   Bring to a boil.

10.                Add mussels.

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

12.                Remove from heat and discard and unopened mussels.

13.                Pour mussels, squid and broth into a serving bowl and toss with cilantro.

14.                Serve with lime wedges and Italian bread.

ENJOY DAN:                                                         BUON-APPETITE