Salmon with Red Curry

I found this recipe cookbook called 1000 low fat,salt,sugar & cholesterol. http://www.amazon.com/Sugar-Cholesterol-Recipes-Tempt-Tastebuds/dp/0752558048I didn't have banana leaves so I used baking parchment. It worked very well. It is for spicy lovers :)

Ingredients:
2 salmon pieces
1 garlic clove, crushed
1 tsp grated fresh ginger root
1 tbsp Thai red curry paste
1 tsp brown sugar
1 tbsp Thai fish sauce 
2 tbsp lime juice





 Preparation:
Place a salmon pieces on the center of banana leaf of parchment. 
Combine the garlic,ginger,curry paste,sugar and fish sauce. Spread this mixture evenly over the surface of salmon and sprinkle with lime juice.
Wrap the banana leaves or parchment  around the fish make a net bundle.
Place the packet seam side down on a cookie sheet and bake in a preheated oven 425 F for about 15-20 minutes until the fish is cooked.

Ceviche Verde

This recipe is from Epicurious website. I eat ceviche at a Mexican restaurant and I love it. I finally, made it my self. It is a great recipe. I used bassa filet for the fish. I didn't have tomatillos ad green olives. I didn't use them but it worked very well without them. It has a great fresh taste to it. It is  a great appetizer.

Ingredients

 1 pound fresh Pacific halibut or other firm-fleshed fish
1 teaspoon kosher salt
3 tablespoons fresh lime juice
2 ripe avocados, peeled and pitted
3/4 cup green olives, sliced
1/2 cup tomatillos, diced
1/4 cup onion, very finely chopped
1/4 cup fresh cilantro leaves
1 jalapeño, stemmed, seeded, and minced (optional)
2 tablespoons olive oil
Tostadas or tortilla chips

Preparation

Chop fish into 1/2" cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.

Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.

Serve over tostadas or with tortilla chips for dipping.

Broiled Salmon with Roasted Tomato Sauce

I found this recipe from Cooking Light website. It is very elegant dish. We enjoyed it very much. I will remember to cook it when guest comes.

Ingredients

1 pound plum tomatoes, quartered
1/2 small onion, peeled and quartered
2 garlic cloves
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 cup organic vegetable broth
2 tablespoons water
1 teaspoon cornstarch
4 (6-ounce) salmon fillets, skinned
1/8 teaspoon salt
1/4 cup thinly sliced fresh basil
Coarsely ground black pepper (optional)

Preparation

Preheat broiler.
Arrange tomatoes, onion, and garlic in an even layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt and pepper. Broil 8 minutes; stir gently. Broil an additional 5 minutes or until vegetables begin to blacken at the edges.
Place tomato mixture and tomato paste in a blender or food processor; process until smooth. Place tomato mixture in a saucepan over medium heat. Stir in broth; bring to a simmer. Cook 10 minutes, stirring frequently. Remove from heat. Strain mixture through a sieve into a large bowl; discard solids. Return tomato mixture to saucepan over medium heat.
Combine 2 tablespoons water and cornstarch in a small bowl. Stir cornstarch mixture into tomato mixture. Increase heat to medium-high; bring tomato mixture to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
Place fish on a broiler pan lightly coated with cooking spray. Sprinkle evenly with 1/8 teaspoon salt. Broil 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place about 1/4 cup tomato mixture on each of 4 deep plates; top each with 1 salmon fillet. Sprinkle each with 1 tablespoon basil. Garnish with coarsely ground black pepper, if desired.

Salmon and potato cakes

I found this recipe from http://www.food.com/recipe/potaton-salmon-cakes-31710. For the mashed potato use plain cooked potatoes mashed with no added ingredients. I used fresh salmon instead of can salmon. Also, I used dill instead of parsley and when I made the salmon cakes I put them freezer about 5 minutes to make them firm. It worked very well. It was a very successful recipe with my changes. 
Ingredients

• 2 portion fresh salmon, cook with 1/2 cup water with half lemon juice
• 1 1/2 cups  mashed potatoes  
• 1 egg, beaten
• 1/2 cup flour
• salt & pepper
• 3 tablespoons parsley, chopped( I used dill)
• 4 tablespoons onions, minced
• 3/4 cup fresh breadcrumb 
• vegetable oil cooking spray, for frypan
• (or if you wish use butter mixed with oil for really crispy )

  Directions:

1. Mix all the ingredients except the bread crumbs, stir well.
2. Form into 6 cakes.
3. Coat with crumbs.
4. Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

 

Salmon with green lentils

This recipe is from food netwok website http://www.foodnetwork.com/recipes/ina-garten/salmon-with-lentils-recipe/index.html. I had lentil and salmon so I searched from online and found this recipe. I didn't have leek so I didn't use it.  I loved it too much and eat too much.

Ingredients

• 1⁄2 pound green lentils
• 1⁄4 cup good olive oil, plus extra for salmon
• 2 cups chopped yellow onions
• 2 cups chopped leeks, white and light green parts only
• 1 teaspoon fresh thyme leaves
• 2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 1/2 cup chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 4 (8-ounce) center-cut salmon fillets, skin removed

Directions

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Lentil Tuna Salad

I found this recipe from cookbook called 1000 low fat. We like spicy food so I added jalapeno pepper.  This recipe is our another favorite dish. We loved it.
Ingredients
2 ripe tomatoes
1 chopped jalapeno pepper ( optional) 

1 small red onion
3 tbsp olive oil
1 tbsp lemon juice
1 tsp whole-grain mustard
1 garlic clove, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup dry lentil, boiled until cooked and drain
2 7 oz can tuna, drained
2 tbsp chopped cilantro
salt and pepper
Preparation Method
Using sharp knife, deseed the tomatoes and then chop them into fine dice. Finely, chop the red onion.
To make dressing, whisk together the olive oil, lemon juice, mustard, garlic, cumin and ground coriander in a small bowl until thoroughly combined. set aside until required.
Mix together the chopped onion, diced tomatoes, and drained lentils in a large bowl.
Flake the tuna with fork and stir it into the onion, tomato, and lentil mixture. Stir in the chopped fresh cilantro an mix well.
Pour the dressing over the lentil and tuna salad and season with pepper to taste.

Fish fillets with papaya sauce

I love ripe papaya. When I saw this fish recipe with papaya I thought it would be so delicious. Yes, I was right. We loved it and I will make it again and again.
 This recipe is from cookbook called perfect Mexican
Ingredients

4 white fish fillet ( I used tilapia )
olive oil, for drizzling
juice of 1 lime
2 tbsp chopped fresh cilantro
salt and pepper
lime wedges to garnish
for the papaya sauce
1 large ripe papaya
1 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lime juice
1 tbsp olive oil
1-2tsp  Tabasco sauce


Preparation Method
Preheat the oven to 350F. Place the fish in a shallow ovenproof dish. Drizzle with olive oil and squeeze over the lime juice. Sprinkle the chopped cilantro over the fish and season to taste with salt and pepper.
Cover the dish tightly with foil and  bake in the preheated oven for 15-20 minutes, o until fish is just flaking.
Meanwhile, to make the sauce, halve the papaya and scoop out the seeds. Peel the halves and chop the flesh. Place the flesh in a food processor or blender and add the orange and lime juice, oil and tobasco to taste. Process until smooth.
Transfer the sauce to a pan and heat throughh gently for 3-4 minutes. Season to taste with salt and pepper.
Serve the fish fillets, in their cooking juices, with the sauce spooned over, garnished with lime wedges.

Sauteed Alaskan Salmon

This recipe is from Costco cookbook. It called Smart cooking the costco way.  http://www.costcoconnection.com/connection/2010cb#pg1
 Ingredients

2 pieces Alaskan salmon
1/4 cup flour
2 tbsp olive oil
1/2 cup chopped onion
1/2 cup thinly sliced celery
2 tbsp capers drained
2 garlic cloves crushed
1 tbsp red wine vinegar
1/2 cup dry white wine chardonnay
3 cups cooked rice

Preparation Method
Lightly dust fish with flour and set aside
Heat oil in a large saute pan overmedium -high heat. Place pieces of fish into the pan and cook until lightly browned. Remove fish and keep warm.
Add onion, celery, capers, garlic, vinegar, wine to the pan. Reduce  the heat to low. Place to fish on top , cover and simmer very gently until  the fish is cooked.
Transfer the fish serving plate and serve with rice.

Emeril's Za'atar Spiced fish with Spicy Carrot Puree

I cooked this dish with Emeril. I love the taste of it but I didn't have rock fish so I used tilapia instead. It worked:) We loved it. It is very delicious with spicy carrot puree. Za'atar is Mediterranean spice so Emeril thought that I know what is it but I didn't know. My mom never used it and I never seen it. This recipe is very easy.
The website is,
http://planetgreen.discovery.com/food-health/emeril-zaatar-spiced-rockfish.html?print=true

Ingredients:
1 1/2 pounds carrots, peeled and cut into 1/2 inch rounds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
4 6-ounce Rockfish filets
3 tablespoons za'atar
Salt and Freshly ground pepper
3 tablespoons olive oil
1 cup low sodium chicken stock or vegetable stock
Method:
Bring a medium pot of water to a boil; boil the carrots in salted water until tender, then drain in a colander. In the bowl of a blender combine the carrots, cayenne pepper, cumin, coriander and ginger. Season with salt to taste. Puree until smooth. Reheat the carrot puree in a small saucepan.
Season the fish filets with the za?atar and salt and pepper. In a large saute pan, over medium heat add the olive oil; when hot place the fish in the pan skin side down. Cook the fish on the skin side for 2 minutes or until crispy and golden brown. Turn fish over and cook for another 2 minutes. Add chicken stock and let cook another 2 to 3 minutes.
To serve the fish, place 3 tablespoons carrot puree in a shallow bowl. Top with the za'atar spiced fish, add 3 tablespoons of za'atar broth. Serve immediately.

Grilled Salmon With Ginger Orange Mustard Glaze

My son's girl friend Esmeralda loves salmon. I tried this salmon recipe before cookbook called The complete cooking light cookbook and we loved it very much. I decided to cook for them.I grilled the fish and  timing was perfect. It cooked thoroughly.   It was juicy and delicious.

Ingredients
1/4 cup fresh orange juice
1/4 cup soy sauce
1/4 cup cream sherry
1/4 cup dijon mustard
2 tbsp grated fresh ginger
2 tbsp honey
4 salmon fillets
cooking spray



Preparation Method
Combine first 6 ingredients in a large zip top plastic bag. Add fish to bag seal and marinate in refrigerator 30 minutes. Remove fish from bag reserve marinade.
Prepare grill or broiler.
Place fish on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side or until fish flakes easily when tested with for, basting frequently with reserved marinade.
Place remaining marinade in a saucepan bring boil. Serve with fish.

Honey ginger Salmon

This recipe is from COSTCO cookbook. http://www.costcoconnection.com/connection/2010cb#pg122
It is easy and delicious salmon recipe. I made it two days ego and I didn't have time so I couldn't post it. Here it is,

Ingredients
4  salmon portions
 Marinade
2 tbsp soy sauce
1 minced fresh garlic
1 tbsp white wine
1 tbsp lemon juice
2 tbsp honey
pinch of salt and pepper

Preparation Method
To prepare the marinade combine all ingredients. Place the salmon in a medium bowl and pour the marinade over the fish Refrigerate for 2 hours.
Preheat oven 375F. Transfer the salmon to a baking pan  and place in the oven cook for 15 minutes.
Serve with saute spinach.

Tilapia with ginger & lime

 This recipe is cookbook called Fish & Shellfish by Hilaire Walden. This marinate made the tilapia very moist and juicy. It was delicious. Recipe used 1 cup olive oil. It was way too much oil. I reduced it. 

Ingredients

2 shallots, finely chopped
1 inch piece ginger root,

juice of 2 lime
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tbsp sesame oil
2 tbsp soy sauce
salt and pepper
4 tilapia fillets
leaves  from 1 bunch cilantro
 Stir fried vegetables to serve

Preparation method

In a bowl , mix together first 8 ingredients. Pour marinade over fish and then marinade at least 2 hours.
Preheat broil or griddle cook 2 to 3 minutes each side. 

Fish Balls

This recipe is from cookbook called Asian Hot & Spicy. This book is my another  favorite cook book. 

Ingredients

1 lb firm white fish fillets

 2 teaspoon grated fresh ginger

2 tablespoons thai sweet chili sauce

6 scallions chopped

1 tablespoon fish sauce

1 egg beaten

1/2 cup white bread crumbs

2 tablespoon chopped fresh cilantro

1/2 cup thai chili sauce for dipping

 Preparation method
Place fish in a food processor and process about 30 seconds. Add rest of the ingredients and well combined. Shape them small balls. Steam in the bamboo steamer 15 minutes. 
Wrap each ball in a basil leaves. Serve warm with chili sauce for dipping.

Spice-Rubbed Roasted Salmon with Lemon-Garlic Spinach

I was looking to find something simple for tonight and I searched from online salmon and spinach. I found great recipe. This recipe is outstanding.
Website name is My recipes if anyone interested to see the website please see below,
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001687694

Ingredients

Salmon:
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
1 (2 1/4-pound) skinless salmon fillet
2 cups thinly sliced onion
Cooking spray
Spinach:
1 teaspoon olive oil
2 garlic cloves, minced
2 (6-ounce) packages fresh baby spinach
1 teaspoon grated lemon rind
1/4 teaspoon salt
1 tablespoon fresh lemon juice
Remaining ingredients:
2 tablespoons chopped fresh cilantro
Lemon wedges (optional)


Preparation Method

Preheat oven to 400°.
To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.
Place salmon on a platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.

Moroccan Grilled Salmon

This is Jeremy again.  Tonight was my night to cook thanks to President's Day (I was off, Handan was not).

We wanted to eat salmon tonight, so I googled a recipe based on the ingredients I had handy in the house.  I came across a nice sounding recipe at the Food Network's web site and decided to make it.  They called it Moroccan Grilled Salmon, but I'm not sure what's Moroccan about it.  But we liked it, so here it is (copied directly from their site)...

Ingredients

1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Directions

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Sesame Coated Whiting

This recipe is from cookbook called Fish & Shellfish by Hilaire Walden. To be honest with you over cooked the fish. I would like to have crisp coating so I cooked longer that recipe direction. If you try this recipe be careful about the time.

Ingredients

1 tablespoon dijon mustard
1 tablespoon tomato paste
1 tablespoon chopped parsley
1 lemon juice
pepper and salt
1/2 cup sesame seeds
2 tablespoon all purpose flour
1 egg ,lightly beaten
4 whiting fillets
olive oil for brushing
Preparation Method 
In a large bowl,mix mustard,tomato paste, parsley,lemon juice and pepper,salt. 
Combine sesame seeds and flour spread evenly on a large plate.. Pour egg into a shallow bowl. spread mustard mixture over both sides of each fish fillets,then dip fillet in egg. Coat fish evenly in sesame seed and flour mixture, then refrigerate 30 minutes. 
Preheat broiler. Oil a broiler pan. Place coated fillets on broiler pan. Brush 1 side of each fillet lightly with oil.then broil 2 minutes. Turn fish over ,lightly brush top with oil and broil 2 minutes longer.  
Serve with green salad.  
 

Cod fish with spiced carrot sauce

I found this recipe cook book called Great Taste Low Fat Chicken Breasts. It is fanny that this cook book has all about chicken but I used cod fish for the recipe. It worked.

Ingredients 

2 tablespoon  flour
1/2 tsp salt
2 cod fish filet
2 tsp olive oil
4 carrot thinly slices
1 tsp mild paprika
1tsp ground coriander 
1/2 tsp ground ginger
1 cup water or fish stock
1 tbsp lemon juice
1 tbsp parsley 



  Preparation Method
On a sheet of waxed paper, combine the flour and salt. Dredge the fish in the flour mixture, shaking off the excess.
In a large nonstick skillet, heat the oil until hot but no smoking over medium heat. Add the fish and cook until lightly browned, about 3 minutes each side and set aside.
Add the carrot paprika, coriander, and ginger to the skillet stirring to coat. Add the water lemon juice and bring the boil. Reduce the simmer, cover and cook about 10 minutes.
Transfer the carrots and sauce to a blender and puree until smooth. Return the carrot sauce and fish to the skillet and cook over low heat until the fish is warmed through, about 3 minutes. Stir in the parsley.
Serve with roasted brussels sprouts.

Clay pot of chili squid and Noodles

I don't think this dish is our favorite. I never cooked squid before and I just want to cook it at least one time. Cook book was explain very well how to clean it and cut it. I follow the recipe. I like it but I don't think I can cook it again. Who ever like squid they love this recipe. I found this recipe cookbook called Chinese The essence of Asian cooking by Linda Doeser

Ingredients
1 pounds fresh squid
2 tbsp vegetable oil
3 slices fresh ginger
finely shredded
3 garlic cloves
1 red onion chopped
1 carrot finely sliced
1 celery stalks sliced
2 ounces sugar snap peas
ends removed
1 teaspoon sugar
1 tablespoon chili bean paste ( I used chili paste )
3 ounces noodle soaked in hot water until soft
1/2 cup chicken stock
1 tbsp soy sauce
1 tbsp oyster sauce

1 tsp sesame oil
pinch of salt
cilantro leaves for garnish
Preparation Method
1. clean the squid. Cut the body of the squid into rings or split it open lengthwise,score crisscross patterns on the inside of the body and cut it into 2 x 1 1/2-inch pieces.
2. Heat oil in a large casserole or wok. Add the ginger, garlic and onion and cook for 1-2 minutes. Add the squid,carrot,celery and sugar snap peas. Cook until the squid curls up. Season with salt and sugar and then stir in the chili bean paste or chili paste. Transfer the mixture to a bowl and set aside until required. Drain the soaked noodles and add to the casserole or wok.
3. Stir in the chicken stock,light soy sauce and oyster sauce. Cover and cook over medium heat for 10 minutes.or until the noodles are tender. Return the squid and vegetables mixture to the pot.
4. Cover and cook for another 5-6 minutes until all the flavors are combined,season to taste.
 5. Spoon the mixture into warmed clay pot and drizzle with sesame oil. Sprinkle with the cilantro leaves and serve immediately.

Stir - Fried Prawns (shrimps) with Noodles

 We like spicy food but this recipe didn't have enough spice so I added red curry paste.

This recipe from cookbook called The food and cooking of Thailand by Becky Johnson and Judy Bastyra

Ingredients

4 1/2 oz rice noodles
1 tbsp peanut oil
2 garlic cloves
5 oz large prawns(shrimp)
peeled and deveined
red curry paste ( optional ) 
1 tbsp thai fish sauce
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp fresh lime juice
1 3/4 cup beansprouts
1/3 cup peanuts chopped

1 tbsp sesame oil
chopped cilantro
1 tsp dried chili flakes
2 shallot finely chopped

 Preparation Method  
Soak the noodles in a bowl of boiling water for 5 minutes. Heat the oil in a large wok add the garlic and red curry paste stir fry 2-3 minutes.
Ad prawns and stir fry for a further 2 minutes. stir fish sauce, soy sauce, sugar and lime juice.
 Drain noodles thoroughly, then snip them into smaller lengths with scissor. Add the wok with the beansprouts, peanuts and sesame oil. Toss to mix the stir fry  for 2 minutes. Serve immediately, garnished with the cilantro, chili flakes and shallots. 

                            

Mussels with lemon grass and coconut milk

My husband doesn't eat mussels. I didn't cook it for a long time. I decided to cook for myself. I found this recipe from cook book called The food and cooking of Thailand by Judy Bastyra and Becky  Johnson. I made some changes for example recipe has clams too but I didn't use it.  I love the taste. I eat all of them by myself:)

Ingredients                     

• 2 tablespoons peanut oil
• 1 stalk lemongrass, crushed
• 3 tablespoons Thai red curry paste 
• 1/2 cup white wine
• 1 can unsweetened coconut milk 
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice 
• 1 bunch spring onions
• 6 kaffir lime leaves
• 2 1/2 pounds mussels, debearded and scrubbed
• 2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves 
• salt and pepper

Directions

  Heat the large pan add the lemongrass, curry paste, wine,  fish sauce, and lime juice, kaffir lime leaves and spring onions  bring to a simmer until the wine almost evaporated.
Add the mussels, cover the pot, and let steam until opened.
Using a slotted spoon, transfer the mussels to heated  serving plate. cover and keep hot. Strain the cooking liquid into a clean pan through a sieve lined with muslin ( cheesecloth) and simmer to reduce to about 1 cup.
Stir the coconut milk and chopped cilantro into the sauce and season with salt and pepper to taste. Heat through. Pour the sauce over the mussels garnish with the cilantro.