Garlic: Garlic Recipes From Leading Chefs Around the World
photographs by Andy Cameron
Published by Periplus
159 pages, 2001
Buy it online
Black Mussels with Thai Red Curry Broth
-- 1 tbsp peanut (groundnut) oil
1 Heat a large, heavy frying pan over medium heat. Pour in the peanut oil and when hot, add the ginger, garlic, curry paste, lemongrass, and shallot. Sauté for 10 seconds, shaking the pan occasionally.
2 Add the mussels (still in their shells), sake, coconut milk, and butter, cover, and cook until the shells open, about 3 minutes. Discard any unopened mussels, then season to taste.
3 To serve, turn the mussels in their sauce out into 4 soup bowls and serve immediately.