Jack is Cooking Thai curried Mussels

Well Hello Internet!
The other night i made some mussels.  This time instead of steaming them in wine (like i did before) i steamed them in some delicious coconut milk that i infused with all sorts of delicious flavours.
heres what i did!
first you will need these things:
lemongrass (2 6 inch pieces)
ginger (2-3 inches)
garlic (1 whole head)
kaffir lime leaves (8-10)
tamarind (4-5 fresh seeds or paste)
thai chillies (4 or 5 depending on how spicy you want it)
an onion
coconut milk (2 cans)
one lime
So first i cut up the lemongrass into manageable pieces, and also the ginger.  they don’t have to be super fine, nor do you have to peel the garlic or ginger, as the skin will give extra flavour to the infusion.
take everything (except the onion, lime, cilantro, coconut milk, and mussels) and put it in a food processor.  or if you have a mortar and pestle thats good too.  grind it all up until you have a pulp of delicious smelling stuff that you can’t eat:
next take the onion which has been chopped up (you can even keep the skin on it if you desire) and sauté in some olive oil for a few minutes.
then add in the mixture from the blender, as well as the coconut milk
stew this for about 20-30 minutes, and then strain it so that all the solids come out.
put about 1/3 of the liquid back in the pan (save the rest!), and add the mussels.  steam the mussels in the liquid until the mussels open (about 5 minutes)  as soon as they open they are done!
serve with bread, and some of the liquid.  sprinkle some lime juice over, and garnish with cilantro
the rest of the coconut milk that you didn’t use, you can use in other dishes to flavor!  like fried rice
mmmm mmmm delicious!

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