Cuisine
Thai Curry Mussels
a la Cirque Du
Soleil’s Totem
By Michelle Winner
C
irque du Soleil’s Totem
Kitchen Manager Mia Messier
serves 200 to 250 meals a
day each week to the
traveling show’s 120 artists,
staff and families of artists. Her
repertoire includes cuisine and
favorite dishes from the many
cultures that make up the show. The
day we visited, she served several
entrées for lunch, one of which was
a delicious fresh mussel dish, Thai
Curry Mussels. Serve by itself or
with rice or over pasta.
Thai Curry Mussels
In a large heavy bottomed pot,
heat the peanut oil on medium high
heat and add the curry paste and
coconut (cream part only, reserving
the milk).
Heat until the oil separates and the
curry starts to become aromatic,
you are releasing the essential oils
to improve the taste.
Please note if none have opened
continue to cook, if only a few
have not opened they may be bad
and should be discarded.
Next add the reserved coconut
milk, sugar, fish sauce, lime juice,
lemongrass and chicken base.
2 tbsps peanut oil
1 stalk lemongrass, crushed
3 tbsps Thai red curry paste
1 tbsps chicken base
1 can unsweetened coconut milk
(do not shake the can)
2 tbsps fish sauce (Squid brand
is best)
2 tbsps fresh lime juice
2½ pounds mussels, de-bearded
and scrubbed
1 tbsps palm sugar or brown sugar
in a pinch
4-8 tbsps very thinly sliced Thai
basil, to your taste
and add the mussels and cover the
pot with a heavy lid. Check the
mussels after four minutes or so.
When they have opened they are
ready to be served.
Discard the lemon grass stalk and
serve over rice or Chinese style
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