3 lg Mussels
1 c Water
1/2 ts Baby dried red chillies
15 Ghee
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
The photo of this recipe looks wonderful too. 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. This recipe is not suitable to freeze or microwave. From “Easy Curry Cookery”, edited by Maryanne Blacker, The Australian Women’s Weekly Home Library Division, 1991. ISBN 0-949892-76-9. Posted by Stephen Ceideberg; August 9 1993.