Xihn's Mediterranean Mussels in Curry Sauce

By AliceV

From Xihn's Restaurant in Shelton, WA

Ingredients

• 5 pound mussels
• 3 cups water
• 1 T. canola or peanut oil
• 1 t. garlic, finely chopped
• 3/4 cup onion, coarsely chopped
• 1 T lemon grass, chopped and whiled in food processor
• 1 cup coconut milk
• 1 T curry powder
• Salt & pepper to taste
• 1/2 t. sugar or honey
• 1/2 cup ground dry roasted and unsalted peanuts or two T. peanut butter
• 1 T fish sauce, or to taste
• Cayenne power or red pepper flakes to taste (optional)
• ! T. cilantro, chopped
• 1 T green onion, chopped

Preparation

Step 1

Steam mussels in water until open, drain and remove meat from shells. Set aside.
In oil, saute garlic, add onion and saute until clear
Add coconut milk and rest of the ingredients, mixing well in the order given, adding musses last
Bring back to a boil to warm up mussels
Add green onion and cilantro just before serving for a final garnish
Serve hot over steamed jasmine rice or noodles.