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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Thai Red Curry Mussels
by Wen Zientek-Sico

It seems like you cannot enter any local Thai restaurants without finding this delicious appetizer on the menu…and with good reason! It is extremely delicious. The good news for home cooks is that it also happens to be very easy to make at home! Commercial Thai curry paste can be used in place of our homemade version if desired. I typically serve these with sticky rice balls to absorb the yummy sauce, but guests have been known to eat the sauce with a spoon it is so good.

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Thai Red Curry Mussels

It seems like you cannot enter any local Thai restaurants without finding this delicious appetizer on the menu…and with good reason! It is extremely delicious. The good news for home cooks is that it also happens to be very easy to make at home! Commercial Thai curry paste can be used in place of our homemade version if desired. I typically serve these with sticky rice balls to absorb the yummy sauce, but guests have been known to eat the sauce with a spoon it is so good.

2 cups coconut milk
1/2 cup dry white wine
1/3 cup lime juice
1 1/2 tablespoons Basic Red Curry Paste
2 tablespoons minced galanga
1 tablespoon Thai fish sauce
1 tablespoon palm sugar or light brown sugar
4 pounds cleaned and debearded mussels
1 cup minced cilantro leaves and stems
Additional lime slices and cilantro sprigs for garnish

Combine the coconut milk, wine, lime juice, curry paste, galanga, fish sauce, and sugar in a large pot over medium high heat. Simmer for ten minutes. Add the mussels and cover. Simmer for 6-8 minutes or until the mussels, discarding any unopened mussels. Toss with the cilantro. Arrange the mussels and sauce on a serving platter and garnish with the additional lime slices and cilantro sprigs.

Makes 6 servings.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

This recipe is part of our special feature on Thai Curries: Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon. Read the article for hints and tips about making and using Thai curry pastes along with dozens more great recipes.