KCTS 9 Kitchen Recipe: Oven-Roasted Mussels with Curry Garlic Sauce
Oven-Roasted Mussels with Curry Garlic Sauce
KCTS Chefs 2007
Executive Chef Doug Wilson, Ten Mercer, Seattle
Serves 2
Ingredients
1 pound Penn Cove mussels, debearded and rinsed
5 ounces tomato, diced
5 ounces red onion, sliced
2 ounces yam, julienned
2 tablespoons cilantro, chopped
1/4 cup sesame oil
Curry Garlic Sauce
1 13 1/2-ounce can unsweetened coconut milk
1 1/2 tablespoons Thai-style curry paste
1/2 cup fresh chopped garlic
1/4 cup hoisin sauce
1/4 cup fresh lime juice
3 tablespoons soy sauce
Preparation
In an oven-safe pan, add sesame oil and mussels over high heat on stovetop. When mussels just begin opening, add tomato, onion and yam. When vegetables are sizzling, add the sauce. Stir until mixed and bubbling, then place in oven.
Remove mussels after 8 minutes. Arrange mussels in 2 bowls. Pour sauce over the top of mussels. Sprinkle cilantro over the top. Serve with warm, crusty bread.
For the curry garlic sauce, whisk ingredients together until blended.
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