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| Spicy Ginger-Garlic Mussels with Coconut-Rice Pilaff (Serves 4) |
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| Try Borsséns Ginger Glaze & Woksauce. Gren mussels from the Pacific Ocean are sometimes sold under the name New Zealand green mussels. You will find them in most well-stocked fish markets. |
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| Ingredients: | 1 1/4 cup (3 dl ) rice 1 yellow onion, finely chopped 1 clove garlic, finely chopped corn oil 2 tablespoons curry powder Scant 1 cup (2 dl) grated fresh coconut, soaked in 2 cups (6 dl) of warm water 2 cups canned red kidney beans, well rinsed and drained 1 piece fresh pineapple, diced salt Mussels: 24 green mussels 2/3 cups (1 1/2 dl) of corn oil 1 clove garlic, minced 2 tablespoons Ginger Glaze & Woksauce 1 small bunch green onions, thinly sliced 1 to 2 tablespoons soy sauce |
| Preparation: | In a pan, sauté th onion and garlic in a small amount of oil until soft. Add curry. Stir and sauté gently on low heat. Add the rice, grated coconut in its water, beans, and pineapple. Add salt to taste. Simmer gently on low heat for about 20 minutes. In the meantime, prepare the mussels. Preheat oven to 350 degrees. Beat the oil, garlic, Ginger Glaze & Woksauce, onions, and soy sauce togheter. Put the mussels in an ovenproof dish and pour the sauce over them. Bake for 6 to 7 minutes. Serve on a big plate with the rice in the middle and the mussels around the edge. |
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