Recipe#25252

Title: Curried Mussels with Mushrooms

From "Easy Curry Cookery", edited by Maryanne Blacker, The Australian
  Women's Weekly Home Library Division, 1991.  ISBN 0-949892-76-9.
  
  Posted by Stephen Ceideberg; August 9 1993.

Yield: 4 servings
 
      3 lg Mussels
      1 c  Water
    1/2 ts Baby dried red chillies
     15    Ghee
      1 tb Grated fresh ginger
      2    Cloves garlic, crushed
      1 tb Chopped fresh lemon grass
      2    Green shallots, chopped
           -[scallions S.C.}
    340 cn Coconut milk
      1 tb Fish sauce
      1 tb Brown sugar
    150    Baby mushrooms, sliced
      2 ts Plain flour
      1 tb Water, extra
      1 tb Chopped fresh basil
 
  The photo of this recipe looks wonderful too.  Whole shelled mussels
  in a white "curry" sauce along with slices of button mushrooms and
  other goodies.  The curry isn't what we would normally think of as a
  curry++ there isn't any curry powder called for (though it would
  probably be good).
  
  1:  Scrub mussels under cold running water; remove beards.  Combine
  mussels and water in large saucepan, cover, bring to boil, reduce
  heat, simmer for 2 minutes, stirring occasionally.  Drain mussels,
  remove and discard shells; reserve mussels.
  
  2:  Place chillies in small bowl, cover with boiling water, let stand
  for 10 minutes; drain and chop chillies.  Heat ghee in medium frying
  pan, add chillies, ginger, garlic, lemon grass and shallots, stir
  over medium heat for about 2 minutes or until shallots are soft.
  
  3:  Stir in coconut milk, sauce and sugar, bring to boil, reduce heat,
  simmer, uncovered, for 1 minute.  Stir in mushrooms, cook over medium
  heat for 1 minute.  Blend flour with extra water, stir into mushroom
  mixture, stir over high heat until sauce boils and thickens.
  
  4:  Stir in mussels and basil, stir over medium heat until heated
  through.
  
  Serves 4.
  
  NOTE:  Recipe is best made just before serving.  This recipe is not
  suitable to freeze or microwave.