Steamed Mussels In Curry Broth

Recipe Ingredients

3 lbs	1362g / 48oz	Mussels
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Onions - coarsely chopped (medium)
1		Garlic head - peeled, crushed
3 tablespoons	45ml	Red curry paste
1 teaspoon	5ml	Ground turmeric
2 cups	474ml	Dry white wine
2 cups	474ml	Clam juice
10		Kaffir lime leaves
4		Lemongrass stalks, white part only - very thinly sliced
1/2 cup	118ml	Heavy cream
1 cup	16g / 0.6oz	Cilantro leaves - (loosely packed)

Recipe Instructions

With a vegetable brush, clean the mussels under cold running water. Pull off and discard any beards. Discard any mussels with a broken shell or those that do not close when sharply tapped. Drain well.

In a stainless steel or coated-aluminum wok, heat the oil over medium heat. Add the onions and garlic, and stir-fry until the onion is wilted. Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic. Add the wine, clam juice, lime leaves, and lemongrass. Bring to a simmer and cook for 5 minutes. Remove the limes leaves and discard.

Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes. The mussels will begin to open. Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open. Add the cream and cilantro leaves to the wok, and stir to blend. Pour over the mussels and serve.

This recipe yields 8 servings as a first-course.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B46) - from the TV FOOD NETWORK

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