Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Jamie Marks Newsgroups: rec.food.recipes Subject: Malabar Mussels Followup-To: rec.food.cooking Date: 16 Feb 1999 03:14:31 -0700 Organization: att.net Lines: 38 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36C6F96F.3834C3F8@worldnet.att.net> Reply-To: Jamie Marks NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30987 Title: Malabar Mussels Categories: 1st course, Main course, Seafood Yield: 2 Servings 2 Tbsp Butter 1 Med. onion, minced 2 Large garlic cloves, minced 1 tsp Garam masala 1 Jalapeno, minced 2 Sm. ripe tomatoes, peeled Seeded, and chopped 2/3 cup Water 2 lb Mussels, scrubbed and Debearded 2 Tbsp Lemon juice Salt to taste Lemon wedges Pita bread Heat butter in heavy 4 to 5 qt. saucepan over med-high heat. Add onion and cook until golden brown. Reduce heat to med. and add garlic, garam masala, and the jalapeno. Cook until aromatic, about 3 mins. Stir in tomatoes and cook 2 more mins. Add water and mussels. Cover and steam for a few mins., just until mussels open. DO NOT OVERCOOK. Discard any mussels that have not opened. Sprinkle mixture with lemon juice. Transfer mussels to 2 large soup bowls using slotted spoon. Taste sauce and add salt if needed. Pour sauce over the mussels, garnish with lemon wedges and serve with bread. MMMMM -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.