Chef Philippe Haddad's Thai Style Mussels

Ingredients

10 lbs Mussels (cleaned and bearded)

6 Celery Stalks (split and diced)

1 1/2 cups minced Shallot

1/2 cup minced Herbs (parsley, cilantro)

1/4 cup Canola Oil

10 oz. of Cream Salt & Pepper to taste

4 sp. Madagascar Curry Powder

1 Tomato (seedless and diced)

Thai Sauce

4 cans of Coconut Milk

1 qt Cream

3 Stalks of Lemongrass (peeled, smashed, and cut)

6 leaves Kaffir Limes (thin sliced)

4 Garlic Cloves (sliced)

1/2 cup of Cilantro

3 oz. Thai Curry Paste

Directions

Thai Sauce

In large pot, combine all Thai Sauce ingredients and heat at a medium-high temperature. Cook until sauce is thick enough to stick on the bottom of a spoon. Strain, then set aside.

Thai Style Mussels

Clean Mussels and remove the beard. Dice all Celery and Shallots. In a medium/large pot, heat canola oil and vegetables until vegetables are lightly translucent.

Add Mussels and close the lid for 5-6 minutes. Add Thai sauce and Herbs. Close the lid to create steam. Mussels will begin to pop open. Make sure to shake well and cook until all mussels open up. (About 8 minutes) Keep hot and serve in a deep pasta bowl. Sprinkle the remainder of cilantro on top.

Bon Appétit!