Pineapples have long been a symbol of hospitality. The rich and aromatic flavors of the mussels and pineapple always fill the kitchen with the essence of sun and sea. This stew is a hearty, tangy treat.
Ingredients:
• 2 tablespoons olive oil
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 teaspoon red curry paste
• cup fresh orange juice
• cup coconut milk
• cup diced red bell peppers
• 1 cup diced pineapple
• 2 pounds mussels, cleaned
• 2 tablespoons cilantro leaves
Directions:
In a deep stockpot, warm the olive oil over medium high heat. Add the shallots, garlic and ginger, cooking until aromatic. Stir in the curry paste along with the orange juice and coconut milk. Bring to a simmer.
Add the red peppers, pineapple and mussels to the coconut broth. Cover and bring back to a boil, then turn down the heat to a simmer for 4 to 5 minutes, or until all of the mussels open.
Ladle the mussel pineapple stew into 4 serving bowls. Garnish with cilantro leaves.
Serves 4.
Source: Chef Allen’s, Miami FL
