Caribbean Steamed Mussels

Ingredients:

1 cup coconut milk
1 med. onion diced small
¼ cup green shallots sliced thinly
2 cloves of garlic peeled and
chopped fine
2 cups of white of white wine
1 tps. Of curry powder
5 lb. of mussels, cleaned and de-bearded
2 tps. Of butter

Method:
In a large pot add butter, onions, green shallots
and sauté two minutes.
Add mussels, curry powder, coconut cream and white wine.
Cover with tight fitting lid and place on high heat.
Let steam five minutes until sauce is reduce by half.
Serve immediately.

Lobster Thermidor (serves 4)

Ingredients:

1 cooked lobster
1 tbsp olive oil
1/4 cup dry white wine
1 tsp Dijon Mustard
1/2 cup chopped mushrooms
1/2 cup chopped red onions (diced)
1/2 cup Bechamel sauce
1/2 cup 35% cream
1/4 tsp Worcestershire sauce
1/ cup fresh grated parmesan cheese
salt & pepper to taste.

Method:

1. Cut the lobster in half lengthways, then carefully remove the meat from the claws and tails keeping the lobster shell intact.
2. Chop the lobster meat into small bite-sized pieces and set aside.
3. In a medium sized saute pan, heat olive oil over medium-high heat.
4. Add mushrooms and red onions and cook for 2-3 minutes.
Add the wine and then stir the bechamel sauce into the
mixture.
6. Add the cream, dijon mustard, worcestershire sauce, salt and pepper to taste, and blend thoroughly.
7. When suace is boiling, add lobster meat and lower heat to medium.
8. When it starts to bubble, remove from heat and place mixture in the shell.
9. Sprinkle parmesan cheese on top.
10. Brown in the oven for 2-3 minutes
Garnish and serve hot.