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Curry Mussels Recipeby Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serves 4 as an entrée; serves 8 as an appetizer with sliced baguettes.
Directions1) Put the garlic, shallots, ginger, sambal oelek, curry powder, salt and sugar and water in a blender and blend until smooth.
2) Heat the oil in a wok or medium-size skillet over medium-low heat. When the oil is shimmering, add the spices and cook for about 1 minute.
3) Add in the blended ingredients, raise the heat to medium, and cook, stirring frequently, until the oil rises to the surface of the ingredients.
4) Add in the coconut milk, tamarind liquid and roasted red peppers. Bring to a boil, turn down the heat and simmer for 10 to 15 minutes.
5) Add the mussels and bring to a boil again, tossing the mussels in the sauce. The mussels are cooked when the shells are open. Discard any mussels that are not open.
- 2 tsp. chopped garlic
- 3 Tbs. chopped shallots
- 2 tsp. chopped ginger
- 3 Tbs. sambal oelek (such as Huy Fong Foods, available at most Asian grocery stores)
- 6 Tbs. curry powder (preferable Hot Madras)
- 1 1/2 tsp. kosher salt
- 1/2 tsp. sugar
- 1/2 cup water
- 1 inch cinnamon stick
- 4 cardamom pods
- 5 whole cloves
- 2 star anise
- 2 sprigs curry leaves
- 1 13.5 oz-can coconut milk
- 1 oz. tamarind paste mixed with 1 cup warm water, strained, pulp discarded
- 1 roasted red pepper, thinly sliced
- 1/4 cup vegetable oil
- 4 lb. Prince Edward Island Mussels, cleaned and beards trimmed