MUSSELS IN TWO LUSCIOUS CURRIES

Mussels are a hit anytime, but I recently made a huge batch with two curries from SAVORY SPICE SHOP (check their website for locations in your area).   Curries traditionally contain cayenne and paprika; however, these curries are nightshade free. This recipe was inspired by Malaysian-Style Mussels, featured in The Denver Post, May, 2013.      Serves 6-8.                                                                                 

5 lbs. fresh mussels

    (see note below: Rope/farmed mussels)

Lots of ice

4 tablespoons vegetable oil

6 large cloves garlic, minced

2 inches fresh ginger, peeled and minced

2 tablespoons Madras Curry, to taste

2 tablespoons Mild Yellow Curry, to taste

Salt and white pepper, to taste

2 cans light coconut milk

5-6 cups chicken stock

1 cup cilantro, chopped

2 limes, juiced (save ½ used lime and thinly slice)

Prepare the mussels:  Pack mussels in ice in the refrigerator (as soon as possible from the market) until you’re ready to clean. Then, scrub mussels to remove grit, trim beards, and immediately place in an ice water bath. Discard any cracked or broken mussels. When mussels are in the water bath, let soak a couple minutes to allow any residue grit to settle to bottom of pan; drain well, and pack in fresh ice and refrigerate until ready to steam. (It’s important not to allow mussels to sit in water very long. Use a colander in bottom of large, holding bowl to prevent mussels from being submerged for long periods of time.) In a large stock pot, add vegetable oil, garlic and ginger, sauté until fragrant and slightly browned. Add both curries with salt and white pepper, to taste, mixing well. Pour coconut milk and chicken stock into pot and bring to full boil. Add cilantro, lime juice, and sliced lime pieces. Check seasonings, to taste (curries, salt, and pepper). At full boil, add  mussels, cover tightly, return to boil, and steam until mussels open, about 3 minutes. Gently stir mussels and broth, to distribute flavors. Place individual servings in large soup bowls with ample amounts of broth. Serve immediately with crusty bread and enjoy! (Note: Farmed or rope mussels require much less cleaning.) 

Nightshade free

Gluten free (serve with GF bread)

Lactose free

HOW ABOUT THIS SIMPLE, BUT ELEGANT SUMMER DESSERT TO

FINISH YOUR FESTIVE DINNER............WATERMELON AND TRUFFLES.