48 PEI Mussels (cleaned)
7.5oz coconut milk
25grm lemongrass (sliced thin)
17grm ginger (peeled, sliced into thin disks)
47grm red curry paste
2cp Heavy cream
147grm Butter (cut into small cubes)
In a heavy bottomed sauce pot add sake, ginger, lemongrass, reduce to half. Then add red curry, coconut milk, heavy cream and whisk everything together and reduce to half. Next whisk the cold cubed butter slowly into the sauce until everything is incorporated. Finally strain the sauce and set aside.
In a preheated shallow bottomed pot with lid add 1Tbsp of salad oil to the pan. Next add mussels to the pot, sprinkle a pinch of sea salt, 1/4cp sake, 6oz of red curry sauce, and 3Tbsp of cold butter. Cover the pot with a lid and cook on high for 3min or till mussels have opened up .Finally pour into a bowl and serve.