MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Curried Mussels with Mushrooms
  Categories: Australian, Seafood, Ceideburg 2
       Yield: 4 servings
       3 lg Mussels
       1 c  Water
     1/2 ts Baby dried red chillies
      15    Ghee
       1 tb Grated fresh ginger
       2    Cloves garlic, crushed
       1 tb Chopped fresh lemon grass
       2    Green shallots, chopped
            -[scallions S.C.}
     340 cn Coconut milk
       1 tb Fish sauce
       1 tb Brown sugar
     150    Baby mushrooms, sliced
       2 ts Plain flour
       1 tb Water, extra
       1 tb Chopped fresh basil
   The photo of this recipe looks wonderful too.  Whole shelled mussels
   in a white “curry” sauce along with slices of button mushrooms and
   other goodies.  The curry isn't what we would normally think of as a
   curry++ there isn't any curry powder called for (though it would
   probably be good).
   1:  Scrub mussels under cold running water; remove beards.  Combine
   mussels and water in large saucepan, cover, bring to boil, reduce
   heat, simmer for 2 minutes, stirring occasionally.  Drain mussels,
   remove and discard shells; reserve mussels.
   2:  Place chillies in small bowl, cover with boiling water, let stand
   for 10 minutes; drain and chop chillies.  Heat ghee in medium frying
   pan, add chillies, ginger, garlic, lemon grass and shallots, stir
   over medium heat for about 2 minutes or until shallots are soft.
   3:  Stir in coconut milk, sauce and sugar, bring to boil, reduce heat,
   simmer, uncovered, for 1 minute.  Stir in mushrooms, cook over medium
   heat for 1 minute.  Blend flour with extra water, stir into mushroom
   mixture, stir over high heat until sauce boils and thickens.
   4:  Stir in mussels and basil, stir over medium heat until heated
   Serves 4.
   NOTE:  Recipe is best made just before serving.  This recipe is not
   suitable to freeze or microwave.
   From “Easy Curry Cookery”, edited by Maryanne Blacker, The Australian
   Women’s Weekly Home Library Division, 1991.  ISBN 0-949892-76-9.
   Posted by Stephen Ceideberg; August 9 1993.