OYAHBABE I WON THIS CONTEST TWICE THE ONLY PERSON IN 20 YEARS TO DO SO DAN"

SWEET-SOUR THAI MUSSELS


WINNER OF PENN COVE 2005 MUSSEL FESTIVAL RECIPE CONTEST. RAN IN SEATTLE P.I. NEWSPAPER.

2 tbs. garlic

2 tbs. ginger

1 Thai pepper sliced

1 can coconut milk

3/4cup sweet-sour sauce ( recipe follows)

1 ½ pounds mussels



In a dry 2-quort pot fry sliced Thai peppers until seeds pop.

Add garlic and ginger for about 2 minutes.

Add sweet-sour sauce and blend, add coconut milk.

Bring to a boil and add mussels, cook till mussels open.



SWEET-SOUR CHILE SAUCE

In a quart pan mix 1 cup rice vinegar, 2/3 cup sugar, 1 tbs. minced garlic, 2 tbs hot Chile flacks, 2 tbs fish sauce. Stir occasionally over high until mixture is reduced to ¾ cup. About 12 minutes.

ENJOY DAN: