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Sunday, 28 August 2016

PLAYLAND at the PNE . . . and CURRIED MUSSELS

Playland at The Vancouver PNE has some great rides for little people.







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So you’ve come home from a playground or camping or a trip somewhere and you need to make something for dinner.  Here’s a wonderful and easy recipe!

CURRIED MUSSELS  (serves 4)

            From CHATELAINE MAGAZINE, October, 2010

1 kg fresh mussels
2 teaspoons vegetable oil
½ red onion, sliced thinly
1 tbsp curry powder
¾ can coconut milk  (or use all of it)
1 large tomato
1 small tomato (such as a plum tomato)
½ tsp salt
½ cup chopped cilantro

·        Wash mussels in several changes of water until it becomes clear and free of sand.
·        If any are open, tap them with a table knife and set aside.  Check them in a few minutes.  If they’re still open, discard them.
·        Scrub the mussels with a kitchen brush and remove beards by pulling toward the hinge.
·        Put back in the fridge until serving time.
·        Chop the tomatoes.
·        Heat a large pot with oil.  Add onion and stir for 3 minutes.
·        Stir in curry powder and cook 1 minute.
·        Add tomatoes, coconut milk, and salt.
·        Increase heat.  When boiling add mussels and cover.
·        Cook 3 minutes. 
·        Discard mussels that don’t open.
·        Garnish with cilantro and serve.

YUM!  Serve the mussels in a big soup bowl with a simple salad and a loaf of chewy, crusty Italian bread.  Put some more large bowls on the table for discarded shells.


     from Bernard Clayton's New COMPLETE BOOK OF BREADS