This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.

Please fave and comment on the original submission here: http://www.furaffinity.net/view/5925629/

These beautiful bivalves beg to be eaten and in such a delightful sauce from the kitchens of  dagucoon

******************************

OHMYGAWD you need to make this and it's SIMPLE
As follows

1 tbs butter
1 tsp sesame oil
1 1/2 tbs garlic minced
1 tbs ginger minced
1 tbs thin slices of tender part of lemon grass
15 cleaned mussels
4 oz coconut milk
4 oz white wine
1 1/2 tsb siracha
2 tbs butter
chopped cilantro
heavy pinch of salt to taste

METHOD

heat first 1tbs butter and sesame oil in hot pan until hot
sautee ginger garlic and lemon grass for a few minutes until fragrant
add mussels wine coconut milk siracha and salt, toss to coat, cover for 3 minutes or until mussels open.
Take butter and with tongs or a spoon mix the butter into the liquid to create a thickened sauce, try not to be too violent to break mussels. Add chopped cilantro and toss. Plate mussels in bowl and pour sauce all over
ENJOY


******************************

Note: Siracha is a Thai Hot Chilli Sauce made from sun ripen chilies which are ground into a smooth paste along with garlic.

******************************

Please fave and comment on the original submission here: http://www.furaffinity.net/view/5925629/


Allergy warning – recipe contains shellfiish & dairy products