Contessa Mussels (St. Croix)

Although mussels are not native to the island, the dominant flavours used in this dish - limes, lime leaves, fresh coconut milk, cilantro - are local to St. Croix and infuse the recipe with bold and complex flavours. Serve with crusty bread to soak up the delicious sauce.

1 lb fresh or frozen green-lipped mussels
2 Tbsp. extra-virgin olive oil
½ tsp. curry powder
2 wild lime (kaffir) leaves (or zest of 1 lime)
1 small onion, diced
2 sweet seasoning peppers finely diced
½ hot seasoning pepper, seeded and finely diced (or 1/8 tsp. crushed red pepper flakes)
3 Tbsp. fresh cilantro, chopped, divided
3-4 cloves garlic, minced
1 small tomato, diced
½ tsp. dried thyme
1 tsp. fresh ginger, grated
splash Thai fish sauce
1½ cups coconut milk
3 scallions, chopped green and white parts

Tap on mussels to make sure they are all closed; discard any that are not.

Add olive oil to a large, deep pan and place on medium heat. Sprinkle curry seasoning over warm oil and stir gently, being careful not to burn. Break lime leaves in half or bruise them a bit with the back of a wooden spoon to release some of the fragrant oils.

Immediately add lime leaves, onion, peppers, half of the cilantro and parsley, garlic, tomato, thyme, ginger, and fish sauce. Sauté on medium heat until onions are translucent and tomatoes are softened. Add a little more oil or a bit of water or coconut milk if necessary to prevent burning or sticking.

Add mussels; toss to season and combine. Add coconut milk and scallions. Cover and steam for 5-6 minutes or until mussels pop open; discard any that do not open. Try not to overcook mussels, which makes them tough, but do make sure they are all opened and cooked through.

Add salt and freshly ground black pepper to taste. Serve in a bowl with coconut sauce; sprinkle with remaining cilantro and parsley to garnish.

Makes 4 servings.