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

  through.
  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.