Serves: 4
Total Calories: 481

8 cups water
24 large New Zealand or black mussels scrubbed and debearded
3 tablespoons olive oil
2 tablespoons Tommy Tang's Thai seasoning
GINGER CREAM SAUCE
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons finely chopped shallots
2 tablespoons finely chopped garlic
1/4 cup finely chopped, peeled fresh ginger
1/2 cup dry white wine
1 tablespoon Thai fish sauce
2 teaspoons white peppers
3/4 cup Coconut Milk
1 1/4 cups whipped cream
1 tablespoon curry powder

Bring water to boil in a large stockpot over high heat. Add mussels, cover, and steam for 3 minutes. Transfer mussels to a colander and rinse with cold water. Carefully remove shells without teaching mussels, discarding any unopened mussels. Thread 3 mussels on each of eight 8-inch bamboo skewers.

Prepare charcoal grill. Coat mussels with olive oil and Thai seasoning. Grill until mussels are cooked through, about 2 minutes on each side. Remove from heat and keep warm. (If charcoal grill is not available, use the oven broiler as described in the recipe for Chicken Sate with Peanut Sauce.)

For sauce, melt butter with olive oil in a deep saucepan over high heat. Add shallots and garlic and sauté 2 minutes. Add ginger and sauté 2 minutes. Add wine, fish sauce, and white pepper and bring boil, then reduce heat to medium and cook, stirring constant for 3 minutes. Add coconut milk, increase heat to high, and bring to boil; boil2 minutes. Stir in cream and return to boil. Reduce heat to low and simmer until reduced by half, about 5 minutes. Strain sauce through a fine sieve and keep warm.

Reserve 2 tablespoons sauce. Spread remainder on 4 serving plates, dividing it evenly. Place 2 mussel sates to 1 side of each plate. Combine reserved sauce with curry powder in a squeeze bottle and shake to blend well. Squeeze decorative lines or designs of curry accent into the sauce on each plate and serve.

Nutritional Facts:

Serves: 4
Total Calories: 481
Calories from Fat: 450

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra