Recipe courtesy of Chef Jamie Power
lb island blue mussels
tbsp minced garlic
tbsp minced shallot
tbsp minced ginger or galangal
cup chopped cilantro
tbsp fish sauce
tbsp Thai chili paste
ml coconut cream
tbsp tamarind paste
tsp ground coriander
tbsp fennel seed
cup fresh lime juice
tbsp rice vinegar
tbsp chopped peanut
tbsp chili flakes (optional)
Bring pot up to medium high heat, add sesame oil, shallot, garlic, ginger and peanuts. Stir well carefully avoiding burning.
When shallot becomes translucent, add chili paste and stir in well
Deglaze with rice vinager, lime juice, and tamari. Reduce heat and simmer stiring carefully untill liquid is almost evaporated.
Add fennel seed, coriander, tamarind, sugar, cilantro and coconut cream.
Simmer until reduced by 1/4 volume.
Add fresh island mussels and stew in sauce being sure to fully cover all shellfish.
Continue simmering until all shells have opened, remove from heat, season with salt, and garnish with chopped cilantro, Korean chili flakes, lime wedges, and chopped peanut
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