SWEET AND SOUR MUSSELS ENJOY DAN:

SEATTLE POST-INTELLIGENCER Wednesday, march 9 2005

            WINNER—SWEET-SOUR THAI MUSSELS CONTEST IN COUPEVILLE WASHINGTON ON WHIDBEY ISLAND     by CHEF DAN:

serves2-3

INGREDIENTS;

2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 Thai pepper, sliced

1 can (19oz) MAE PLOY coconut milk

3/4- cup sweet-hot chili sauce ( recipe follows)

1-1/2- pounds mussels

DIRECTIONS:

1.     In dry2quart pot fry sliced Thai pepper until seeds pop. 

2.     Add garlic and ginger and cook for about 2 minutes.

3.     Add sweet-hot sauce and blend.

4.     Add coconut milk.

5.     Bring to a boil and add mussels.

6.     Cook until mussels open.

SWEET----SOUR CHILI SAUCE:

COOK AHEAD:

In a 1 quart sauce pan.

1 cup rice vinegar.

2/3-cup brown sugar.

1 tablespoon minced garlic.

2 tablespoons red pepper flakes.

2 tablespoons fish sauce.

Stir occasionally, over medium-high heat until mixture is reduced to 3/4- cup.

About 12 minutes.

                                          ENJOY DAN:                                            hallelujah