Luxe Beat Magazine JUNE 2014 | Page 40

Cuisine Thai Curry Mussels a la Cirque Du Soleil’s Totem By Michelle Winner C irque du Soleil’s Totem Kitchen Manager Mia Messier serves 200 to 250 meals a day each week to the traveling show’s 120 artists, staff and families of artists. Her repertoire includes cuisine and favorite dishes from the many cultures that make up the show. The day we visited, she served several entrées for lunch, one of which was a delicious fresh mussel dish, Thai Curry Mussels. Serve by itself or with rice or over pasta. Thai Curry Mussels In a large heavy bottomed pot, heat the peanut oil on medium high heat and add the curry paste and coconut (cream part only, reserving the milk). Heat until the oil separates and the curry starts to become aromatic, you are releasing the essential oils to improve the taste. Please note if none have opened continue to cook, if only a few have not opened they may be bad and should be discarded. Next add the reserved coconut milk, sugar, fish sauce, lime juice, lemongrass and chicken base. 2 tbsps peanut oil 1 stalk lemongrass, crushed 3 tbsps Thai red curry paste 1 tbsps chicken base 1 can unsweetened coconut milk (do not shake the can) 2 tbsps fish sauce (Squid brand is best) 2 tbsps fresh lime juice 2½ pounds mussels, de-bearded and scrubbed 1 tbsps palm sugar or brown sugar in a pinch 4-8 tbsps very thinly sliced Thai basil, to your taste and add the mussels and cover the pot with a heavy lid. Check the mussels after four minutes or so. When they have opened they are ready to be served. Discard the lemon grass stalk and serve over rice or Chinese style no