Thai Coconut Curry Mussels

Thai Coconut Curry Mussels

• 5 lbs. Mussels


• ½ Diced Onion


• 15 ml Fresh Garlic, crushed


• 15 ml Ginger, diced


• 800 ml Coconut Milk


• 250 ml Whipping Cream


• 20 ml Butter


• 1 Stalk Lemongrass


• 15 ml Flour


• Green Thai Curry Paste to taste

Sweat onion and garlic. Add flour to form roux. Add all remaining ingredients. Simmer for 20 minutes. Remove lemongrass stalk. Set aside. Steam mussels in water. Drain 80% of liquid. Add to sauce and simmer for two to three minutes. Serve immediately with choice of warm breads. Serves 6 guests.

Albacore Tuna with Fresh Shrimp Salsa

• 12 – 3 oz. portions of Albacore Tuna


• Salt and Pepper mixture (separate bowl)


• Cajun spice (separate bowl)

Rinse tuna in water/dip in choice of coating mix and set aside.

Fresh Shrimp Salsa

• 1 Cup Hand-peeled Shrimp


• ½ Cup Red Bell Pepper


• ½ Cup Diced Ripe Tomato


• ¼ Cup Bermuda Onion


• ½ Bunch Chopped Coarse Cilantro


• Finely Diced Serranno or Jalapeno Pepper to taste


• Juice of 2-3 limes, squeezed


• Salt and Pepper to taste

Add all ingredients together andrefrigerate while preparing tuna.

Heat frying pan over high heat with just enough oil to coat.

Sear tuna in pan on both sides, just long enough to crisp coating. Tuna should be served medium rare.

Arrange tuna on platter, set shrimp salsa in middle, serve with wild rice and mixed baby greens. Serves 6 guests.