GREEN CURRY PASTE AND COCONUT MILK WOW!!!!!!!!!!!ENJOY DAN:

THAI MUSSELS WITH GREEN CURRY COCONUT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2 pounds PENN-COVE mussels, cleaned and debearded

1 tablespoon grape-seed oil

1-1/2 tablespoons green curry paste

1 thumb-size piece ginger, graded

2 shallots, finely chopped

3 garlic cloves, minced

3 kaffir leaves, cut into thin strips (or 1 teaspoon grated rind lime)

1 (8oz) bottle clam juice

Hand-full Thai basil, torn into small pieces, and crusty French bread for garnish

GREEN-CURRY COCONUT SAUCE:

1(19oz) MAE-PLOY coconut milk

1 tablespoon each fish sauce soy sauce, brown sugar, and lime juice

1 Thai chili, finely chopped or 1/2-teaspoon of red pepper flacks

TO MAKE THE GREEN-CURRY COCONUT SAUCE:

1.    Place all the sauce ingredients in a food processor. Blend well.

2.    Taste test for salt, adding more fish sauce if not salty enough.

3.    If too salty, add a little lime juice.

4.    Set aside.

DIRECTIONS:

1.    In a wok over medium-high heat add oil until sizzling, and then add green curry paste and stir until the room smells good, about 30 seconds.

2.    Add ginger, shallots, garlic, and kaffir leaves strips or lime rind.

3.    Stir-fry 1-2 minutes or until shallots are transparent.

4.    Add coconut sauce, and calm juice, bring to a boil.

5.     Reduce heat to simmer and add PENN-COVE mussels.

6.    Cover and cook 2-3 minutes.

7.    Take off lid and stir, discard any mussels that do not open

8.    Stir gently, when heated thru serve and enjoy.

9.    Garnish with Thai basil and crusty fresh bread.

    

              ENJOY