Steamed Mussels in
Green Curry Sauce
North Coast Seafoods
3 tablespoons vegetable oil
1 cup onion cut in small dice
1 tablespoon chopped garlic
3 tablespoons Maesri
green curry paste
1 cup coconut milk
2 pounds North Coast
Seafoods PEI mussels
1 tablespoon chopped
fresh parsley
1 tablespoon chopped
fresh basil
Salt and pepper
4 naans (Indian flatbreads)
or crusty bread
Fresh basil leaves, for garnish
Heat oil over medium heat in a pot large enough
to hold the mussels. Add onion and garlic; sauté
until the onion is soft, about 3-4 minutes.
Add curry paste and coconut milk, and stir until
everything is combined.
Turn the heat up to high. Add mussels, cover the
pot and cook for 3-4 minutes. When the mussels
have opened, turn off the heat. Add parsley and
basil. Season to taste with salt and pepper.
Serve in bowls with naan and garnish with basil
leaves. Makes 4 servings.
Tip: This dish will serve 2 as an entrée.
Impossibly Easy Mini
Crab Cake Pies
General Mills
2 6-ounce cans crabmeat,
drained, flaked
½ teaspoon
seafood seasoning
1 tablespoon oil
½ cup chopped onion
½ cup chopped red
bell pepper
½ cup chopped green
bell pepper
1 cup shredded
mozzarella cheese
½ cup Original
Bisquick mix
½ cup milk
2 eggs
AIOLI
½ cup mayonnaise
½ teaspoon
seafood seasoning
1 tablespoon fresh
lemon juice
Preheat oven to 375°F. Coat 12 regular-size
muffin cups with cooking spray.
In a bowl, mix crabmeat and seafood seasoning;
set aside.
In a 10-inch skillet, heat oil over medium-high
heat. Add vegetables and cook for 4 minutes. Add
the crab and heat through. Let cool for 5 minutes,
then stir in cheese.
In a bowl, whisk Bisquick, milk and eggs. Spoon
1 tablespoonful into each muffin cup. Top with
¼ cup crab mixture. Spoon 1 tablespoon baking
mixture on top.
Bake for 30 minutes, or until golden brown. Cool
5 minutes. With a knife, remove the pies from
the pan and cool on a rack for 10 minutes.
Prepare the aioli: In a bowl, mix all ingredients.
Top the pies with aioli. Makes 6 servings.
