THAI PENN CLOVE MUSSELS ENJOY DAN:

THAI PENN COVE MUSSELS by CHEF DAN:

Serves 4

INGREDIENTS:

1 stalk of lemongrass

2 tablespoon grape-seed oil

3 garlic cloves, thinly sliced

1-onion, thinly sliced

1 thumb-size fresh ginger, peeled and chopped

2 tablespoons red curry paste

2 tablespoons tamarind concentrate

2 tablespoon Meyer lemon juice

1 (8 Oz) jar clam juice

1 (19 Oz) can Mae Ploy coconut milk

1 cup sake

2-pounds fresh Penn Cove mussels

2 tablespoons fish sauce

1 hand full fresh Thai basil

DIRECTIONS:

1.   Trim the lemongrass, leaving 6-inches at the root end, discard the tops.

2.   Smash the stalks with the flat side of a knife, and cut into 1-inch pieces.

3.   Add oil in a skillet over medium-high heat and when sizzling.

4.   Add sliced onion and sauté for 5 minutes.

5.   Add the garlic, lemongrass, ginger, curry paste, tamarind, and sauté for 2 minute.

6.   Add the coconut milk, fish sauce, clam juice, and sake.

7.   Reduce to simmer.

8.   Add Penn Cove mussels, cover and cook for 5-8 minutes or until mussels open.

9.   Discard any that do not open.

10.                Add lemon juice.

11.                Serve with crusty bread, and fresh Thai basil.

ENJOY DAN:                                                              BON-APPETITE!!