Ingredeints:

2.5 # P.E.I Mussels debeared and rinsed

2 T Butter 

3 Ribs of Celery sliced

1 Onion sliced thin 

1 Shallot sliced thin 

1 heaping teaspoon of Red Curry paste

8oz Coconut milk 

1 T The Killer Cook's When Smoke Gets in Your Chai  

8oz Water 

1/2 inch piece of Ginger peeled 

1 Lime cut in half (Juice half, wedge half for garnish)

4oz Heavy Cream 

1 T Brandy  

Method: 

In the bottom of a large Dutch oven melt the butter, add onions, shallots, and celery sauté till tender on high heat. Add coconut milk, lime juice, water, ginger and Chai to the pot and bring to a boil for 2-3 minutes. Add mussels and cover cook 3-5 minutes till all the mussels are open. Remove the mussels using a slotted spoon place them in a bowl and cover with foil. Discard any that did not open in the cooking process. Place the broth back over high heat and stir in the brandy and heavy cream. Cook for 4-5 minutes till the broth coats the back of a spoon, reintroduce the mussels and serve in the pot.