Thai Curry Mussels

12-14 ea mussels, cleaned and trimmed
1 t lemongrass – small dice
1 t ginger, minced
1 t garlic, minced
1 t red curry paste
1 oz coconut milk
1 oz white wine
1 oz cocoa lopez
1 oz butter, whole, cold
¼ oz Asian pear – small dice
1 ea crostini (see recipe)
½ oz peach butter (see recipe)
½ t cilantro, minced (for garnish)
2 t peanut oil

Procedure
• Heat sauté pan and add oil
• Add lemongrass, garlic, ginger, curry paste and sauté
• When caramelized, add mussels and white wine, toss in pan a couple of times
• Add cocoa lopez, coconut milk, pears, butter, scallions
• Reduce to consistency
• Add lime, taste, season, serve

• Crostini goes in the middle of the mussels sticking upward and cilantro is sprinkled on top