Recipe Serves: 4

Ingredients for Curried Mussels with Mushrooms Recipe

Mussels

3 lg Mussels
1 c Water
1/2 ts Baby dried red chillies
15 Ghee (clarified butter)
1 tb Grated fresh ginger
2 Cloves garlic, crushed
1 tb Chopped fresh lemon grass
2 Green shallots, chopped [scallions S.C.}
340 cn Coconut milk
1 tb Fish sauce
1 tb Brown sugar
150 Baby mushrooms, sliced
2 ts Plain flour
1 tb Water, extra
1 tb Chopped fresh basil

Curried Mussels with Mushrooms Preparation

Whole shelled mussels in a white curry sauce along with slices of button mushrooms and other goodies. The curry isn’t what we would normally think of as a curry, there isn’t any curry powder called for (though it would probably be good).

1: Scrub mussels under cold running water; remove beards. Combine mussels and water in large saucepan, cover, bring to boil, reduce heat, simmer for 2 minutes, stirring occasionally. Drain mussels, remove and discard shells; reserve mussels.

2: Place chillies in small bowl, cover with boiling water, let stand for 10 minutes; drain and chop chillies. Heat ghee in medium frying pan, add chillies, ginger, garlic, lemon grass and shallots, stir over medium heat for about 2 minutes or until shallots are soft.

3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat, simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium heat for 1 minute. Blend flour with extra water, stir into mushroom mixture, stir over high heat until sauce boils and thickens.

4: Stir in mussels and basil, stir over medium heat until heated through.

Serves 4.

NOTE: Recipe is best made just before serving.

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