RECIPE FOR THE COUPVILLE MUSSEL CONTEST.

MUSSSELS IN SAFFRON BROTH by DAN serves 8


INGREDIENTS:

3 TO 4 pounds PENN COVE mussels

2 cups onion, chopped

4 cloves garlic, minced

1/2 teaspoon saffron threads, crushed

1 tablespoons MASMAN curry paste

2 (8oz) bottle clam juice

1-1/2 cans coconut milk

DIRECTIONS:

1. In a large sauce pan over medium-high heat, add onion and sauté for about 2 minutes.

2. Add garlic ; sauté’s about 1 minute.

3. Add saffron; sauté about 30 seconds.

4. Stir in curry paste. And enjoy the smells in your kitchen.

5. Add clam juice and coconut milk;

6. Bring to a boil; cook for 1 minute, stirring occasionally.

7. Add mussels to pan.

8. Cover and cook for 3-5 minutes. Or until mussels open.



ENJOY DAN: