Indian Styled Mussels

Last week I was assisting a seafood class at Sur La Table. Unfortunately, there were hardly any leftovers after the students left. I was disappointed that I did not get to try any but the two dishes. That's when I decided to take matters into my own hands and prepare Indian Styled Mussles for Sunday dinner.



Ingredients

1 tablespoon canola or vegetable oil
2 garlic cloves, finely chopped
1 inch ginger, peeled, finely chopped
3 inch lemon grass piece bruised (just hit it with a knife a few times to let out the flavor)
spices: curry powder, coriander powder, cumin powder
1 can coconut milk
2 pounds mussels (make sure to scrub them and discard any of the ones that are open or broken) French Bread
cilantro, chopped

Directions
1. Heat oil in a deep skillet. Add garlic and ginger and cook until the aroma comes out.
2. Add lemon grass and the spices and cook for a few minutes.
3. Add a can of coconut milk, bring to a simmer, and add the mussels.
4. Cover the pan, let the mussels cook for about 5 minutes and then check to see if all of them have opened.
5. Once all the mussels are open, serve them in a bowl with the broth, cilantro and some French bread for dipping.



While at the store buying the groceries, I ran into Luke, one of the coordinators at Sur La Table, who recommended a bottle of Alice White Lexia. What a perfect accompaniment: sweet, light, and delicious.