Curried Mussels (Tahong) in Coconut Milk and Lemon Grass

Description:
For seafood lovers, try this delicious and easy-to-do mussel recipe.
The lemon grass (tanglad) is optional but it makes the dish smell good!

Ingredients:
1 tbsp unsalted butter
1 shallot, finely chopped
1/4 tsp finely minced garlic
1 tbsp curry powder
1 stalk lemongrass trimmed and cut into 4 pieces...each smashed using
a big kitchen knife
3 pounds or approximately 1-1/2 kilos of mussels, scrubbed and cleaned,
washed and rinsed.
1/4 tsp. salt
1 cup dry white wine of any brand (you may skip this if you wish)
1/4 tsp ground pepper (freshly ground is best)
1 jalapeno pepper, seeded and sliced thinly
1 lime, cut into wedges


Directions:
-Melt butter in a 5- to 6 qt pot over medium heat.
-Add the shallot and cook for 1 minute until softened
-Stir in the curry powder, coconut milk and lemongrass
-Cook for 3 minutes
-Add the mussels and stir well.
-Turn up the heat to high and bring the broth to a boil
-Reduce the heat slightly, cover and cook for 4 to 6 minutes more or
until the mussels open. (Discard mussels that do not open)
-Using a slotted spoon, transfer the mussels as they open into a bowl.
-Season with salt and pepper.
-Sprinkle with jalapeno and serve with lime wedges on the side.

Veggie Delicious Casserole

Description:
This is good for vegetarians, although the cheesy dish is rich!!!
But, try serving this to non-vegetable eaters (kids especially) and they won't complain!!! Total time to prepare is around 25 mins, while baking time is 15 minutes.....definitely, the result is a sure knock-out!

Ingredients:
8 small new potatoes
1 small cauliflower, cut into florets
8 baby carrots
4 stalks asparagus, trimmed and cut into 1-inch pieces
1 small can of canned or fresh corn kernels
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Salt
Black pepper
3/4 cup shredded Cheddar cheese
Chopped fresh parsley


Directions:
1. Bring a 2-quart saucepan of water to a boil over high heat. Add the potatoes; cover and return to a boil. Reduce the heat to low. Simmer until the potatoes are tender, about 10 minutes. Remove the potatoes with a slotted spoon and set aside. Repeat the cooking process with the cauliflower, carrots and asparagus, cooking just until crisp-tender.

2. Preheat the oven to 350F. Lightly grease a 2-quart casserole with butter or spray with nonstick cooking spray.

3. Melt the butter in a medium saucepan over medium heat. Stir in the flour until smooth. Gradually stir in the milk. Cook, stirring constantly, until thickened. Season to taste with salt and black pepper. Add the cheese, stirring until melted.

4. Arrange the vegetables in the buttered casserole. Pour the sauce over the vegetables and sprinkle with the parsley. Bake until heated through, about 15 minutes.