BostonChefs.com : recipe of the week

Crispy Shrimp
by Anthony Caturano
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Sicilian Bread Salad
by Jose Duarte
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Chocolate Sauce
by Christopher Coombs
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Paccheri
by Gianni Caruso
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Baked Gnocchetti
by Dante de Magistris
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STIX Mussels
by Peter Eco
STIX

Rabbit Sausage
by Jamie Bissonnette
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Butterfish and Sushi
by Ming Tsai
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Moroccan Chicken
by Jorge Lopes
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Crispy Oysters
by Douglas Ramler
Cape Sea Grille

Yankee Pot Roast
by Peter Davis
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Fried Almonds and Olives
by Evan Mallett
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Mushroom Salad
by Eric Brennan
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	Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Peter Eco of STIX shares his recipe for STIX Mussels. STIX Mussels (Serves 1) By Peter Eco

Ingredients
	12	-	fresh P.E.I. mussels, cleaned and beards removed
	1	tablespoon	olive oil
	1	tablespoon	shallots, finely chopped
	2	teaspoons	lemongrass, finely chopped
	1	teaspoon	ginger, finely chopped
	1	teaspoon	garlic, finely chopped
	1	teaspoon	garam masala
	2	ounces	white wine
	3	ounces	coconut milk
	1	tablespoon	chives, minced
	-	-	kosher salt
	-	-	pepper

	Preparation
	1	Pour oil into a very hot pan.
	2	Add mussels and stir (or toss) to coat with hot oil.
	3	Add dry ingredients and stir (or toss) to coat mussels with the ingredients.
	4	Let cook for one minute
	5	Deglaze pan with white wine and then stir in coconut milk
	6	Cover and cook four to six minutes until mussels are open.
	7	Sprinkle with chives and serve.