Steamed Mussels in Red Curry Sauce

The Chef says this sauce is “pretty rowdy with sake too.” I believe everything is pretty rowdy with sake, so I’ll take his word for it. He likes to serve this over jasmine rice.

Mussels:

2 pounds of mussels 1 shallot, minced 2 garlic cloves, minced 1/2 cup white wine

1. Saute shallots and garlic in a little oil on medium high heat.

2. Add mussels and wine. Cover and cook until all the mussels open.

3. With a slotted spoon, spoon out the mussels and serve with Red Curry Sauce.

Red Curry sauce: 1 tablespoon grated ginger 3-4 kaffir lime leaves, chopped 1 teaspoon of fish sauce 2 tablespoons of red curry paste (the more you use, the spicier it will be) 1 can of coconut milk good amount of chopped cilantro and basil

1. Bring coconut milk to a boil and add the rest of the ingredients.

2. Simmer and then pour the sauce over the mussels.