Red Curry With Mussels

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
16 cups	3792ml	Shallots - thinly sliced (medium)
8		Garlic cloves - minced
2 tablespoons	30ml	Freshly-grated ginger
1/4 cup	59ml	Thai Red Curry Paste - see * Note
4 lbs	1816g / 64oz	Fresh mussels - washed, debearded
5 cups	1185ml	Fish stock
1/4 cup	59ml	Fish sauce
1		Coconut milk - (14 oz)
3 tablespoons	45ml	Palm sugar or brown sugar
1/4 cup	59ml	Fresh lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Jasmine Rice - see * Note
2		Cilantro - stems trimmed,
		Chopped
2		Limes - peeled and diced
1		Scallions, white and 1/2 the green part - trimmed,
		Thinly-sliced along diagonal

Recipe Instructions

* Note: See the "Thai Red Curry Paste" and "Jasmine Rice" recipes which are included in this collection.

Heat vegetable oil in a large, heavy-bottomed Dutch oven over high heat. Reduce heat to medium-low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium-high and cook about a minute, then add Thai Red Curry Paste. Cook, stirring constantly, about 3 minutes. Add the mussels along with the stock and simmer until the shells open.

With a slotted spoon, transfer mussels to a platter, remove mussels from shells and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one-third. Stir in fish sauce, coconut milk, sugar, lime juice, and salt and pepper, and remove from heat. Stir mussels into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A08 broadcast 09-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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