Bray McNamara, Boston Green Street chef Mark Romano's recipe for mussels:
1 gal lobster and crab stock (recipe follows)
1 large onion
1 cup chopped ginger
1/4 cup chopped garlic
1 tablespoon chopped Scotch Bonnet pepper
2 T hot curry powder
2 bay leave
3 T dried shrimp ( available in Chinese markets )
1/4 cup canola oil
4 cans coconut milk
1/4 cup fish sauce
1/4 cup lome juice
salt to taste
mussels of your choice (We use Prince Edward Island at Green Street)
Cook the onion, ginger, garlic, and peppers in a large pot with the oil.
When onions start to soften add the curry, bay leaves, and dried shrimp.
Cook on low heat for another 2 min.
Add lobster & crab stock and reduce by half on high heat.
Add coconut milk , fish sauce , lime juice and salt. then strain.
Steam mussels in broth and garnish with fresh cilantro, scallions, and bread. Lobster and crab stock:
3 lbs lobster bodies
3 live rock crabs
4 cups crushed canned tomatoes
3 bay leave
2 teaspoons red chile flake
1 tablespoon fennel seed
4 stalks celery
1 head garlic
1 bottle white wine
Water to cover
Put all ingredients in large pot and bring to a boil.
Then simmer for three hours.
Strain and crush lobster bodies and crabs to get maximum flavor.