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

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

Thai Style Mussels

1. Clean Mussels and remove the beard.
2. Dice all Celery and Shallots.
3. In a medium/large pot, heat canola oil and vegetables until vegetables are lightly translucent.
4. 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)
5. Keep hot and serve in a deep pasta bowl. Sprinkle the remainder of cilantro on top.

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