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Old 09-05-2008, 02:29 PM   #31
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Join Date: May 2003
Location: The SPAM eating capital of the world.
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Jeeks, try this one for another variation:

Pan Steamed Mussesls with a Thai Curry Nage

Yield: 1 lb. Mussels

1 tsp. finely minced garlic
1 Tbsp. finely minced Galangal or Ginger
1 Tbsp. Lemongrass, white parts only, very finely minced
1 Tbsp. Shallot, finely minced
2 Kaffir Lime Leaves
1/2 c. Clam Juice
1/2 c. Cococut Milk
2 tsp. Green Thai Curry paste, or to taste
Fish Sauce to taste (optional)
Palm Sugar (optional)
1 Tbsp. Unsalted Butter (optional)
Salt to taste
Cilantro Sprigs
Lime Wedges (optional)
1 lb. Fresh Mussels
Canola Oil


Saute lemongrass, ginger, shallots, and garlic in oil until tender and fragrant. Add curry paste and saute for 1 minute to bloom the flavors. Add kaffir lime leaves, mussels, and liquids, then cook until mussels are done. Remove mussels from pan, check broth for seasoning. Add salt and more curry paste if desired, and season to taste with fish sauce and palm sugar. Swirl in butter off the heat, then pour over mussels using a fine mesh strainer. Top with cilantro sprigs and serve with lime wedges if desired.

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Old 09-05-2008, 02:33 PM   #32
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
IC. How funny. I have a lemongrass plant but nothing to use it for. LOL

Anyway, I still need to make the chorizo variation you gave me. I haven't forgot about that.

This recipe sounds intriguing. Thanks.

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