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Recipe courtesy Xinh Dwelley of Xinh’s Clam and Oyster House
From Edible Seattle May/June 2009
Serves 4 generously | Start to finish: 30 minutes
5 lbs mussels
3 cups water
1/4 cup butter
1 teaspoon minced garlic
3/4 cup chopped onion
8 ounces coconut milk
1 tablespoon curry powder
1 1/2 tablespoon soy sauce
1/2 teaspoon sugar
1/2 cup dry roasted, unsalted peanuts
Salt and fresh ground pepper to taste
Cayenne pepper (optional, to taste)
Chopped cilantro, for garnishing
Chopped green onion, for garnishing
In a stockpot over high heat, steam the mussels in water until opened, drain and remove meat from shells. Set meats aside.
In a large saucepan over medium-high heat, melt butter, sauté garlic, add onion and sauté until the onions are translucent. Lower heat to medium. Add coconut milk, curry powder, soy sauce, sugar, and peanuts, mixing well after each addition. Add salt, pepper and cayenne to taste. Gently stir in the mussel meats last. Raise heat and bring to a boil, to warm up mussels.
Add green onion and cilantro just before serving. Serve hot over steamed rice or noodles.
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