Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: August 13, 1997
Chicken and Coconut Milk
Serves 6
2 lbs boneless chicken leg meat
2 cups coconut milk
2 cups cooked spinach or 2 cups canned spinach
salt to taste
Cut chicken into 2 inch pieces. Place
chicken in a pot. Cover. Simmer over
low heat for 10-15 minutes. Add
coconut milk and cook for 30 minutes
or until tender. Add the cooked and
drained spinach. Add salt to taste.
Simmer for 5 minutes.
Ginger, Ginger Steamed Mussels
6 lbs steamed mussels
2 cups light clam stock
1 cup Sonomo Gallo Chardonnay
2 Tbs minced shallots
2 Tbs fresh ginger, minced
1 Tbs fresh chopped garlic
2 Tbs chopped parsley
2 Tbs butter
salt & pepper to taste
1 cup diced and seeded fresh
tomatoes (about 2 tomatoes)
garnish with 1/4 cup minced
green onions and cilantro
Clean and scrub the mussels and pull
off the beard or filaments. Place clam
stock, Sonomo Gallo Chardonnay, shallots,
ginger, garlic, parsley and butter into
large pot and bring to a boil. Add mussels.
Season with salt and pepper to taste.
Cover and bring to a boil until the mussels
are thoroughly cooked. Remove mussels
and place on a serving platter.
Reduce the liquid by half. Fold in the diced
tomato, green onion and cilantro. Pour over
mussels and serve. Great with garlic bread!
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