In article >,
cathyxyz > wrote:

> Damsel in dis Dress wrote:
> >
> > I challenge every single person who has participated in Those Threads
> > to post one recipe, to try to get the newsgroup at least partially
> > back on track. Mine's coming right up!
> >
> > Peace,
> > Carol
>
> Ok. Guilty as charged. I have posted this before, but we like it:
>
> Mussels in hot spicy sauce
>
> 1 kilogram mussels, cleaned and beards removed
> 3 tablespoons oil
> 2 teaspoons of chopped fresh ginger root
> 1 finely chopped shallot
> 2 cloves fresh garlic, crushed
> 1 green Pepper, seeded and chopped
> 2 red chilies, seeded and chopped
> 2 teaspoons dry sherry
> 1 teaspoon red curry paste
> 2 tablespoons hoisin sauce
> 1 tablespoon light soy sauce
> 1 1/2 teaspoons sugar
> 1 teaspoon sesame oil
> salt and pepper to taste
>
> Heat the oil in a large pan, add the shallot, ginger and garlic and
> sauté for about 2 minutes. Add the chilies and green pepper and cook for
> a further 3 minutes. Add the sherry, curry paste, hoisin sauce and the
> mussels and stir. Cover and cook for 5-7 minutes, or until all the
> mussels have opened, shaking occasionally. (Discard any mussels that
> have not opened).
>
> Once the mussels are cooked, add the light soy sauce, sugar and salt and
> pepper to taste, then stir. Finally, drizzle the sesame oil over the
> mussels. Serve with steamed rice.

I might have to try this.
To date, I've found mussels to be unbearably "fishy" tasting, so have
not bothered with them for awhile.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson