Thai-Style Mussels in Curried Coconut Sauce
Yield: 4 servings
Chef Tim Garling, Jackalope Grill
1 Tbl minced garlic
2 Tbl curry paste
2 Tbl fish sauce
1 Tbl sugar
1 can coconut milk
1/3 cup clam juice
1/3 cup white wine
1/3 cup lime juice
Zest of 2 limes
1 lb mussels, (frozen green-lip mussels can be found at Cash 'n Carry in Bend)
1/3 cup finely chopped cilantro
2 tablespoons finely chopped cilantro stems
Combine the clam juice, white wine, lime juice, coconut milk, curry paste, garlic, cilantro stems, lime zest, sugar and the fish sauce in a saucepan.
Cook over medium heat for about 5 minutes.
Add the mussels, cover and simmer for 5 minutes, until they open up, discard any that don't open.
Serve this soup-like curry and mussels in shallow bowls with cilantro as a garnish.