You are here: Home » Recipes » Mussels “The Thirsty Whale” Mussels “The Thirsty Whale” Recipe by Favorite Recipes Press Yield 6 to 8 servings The laska sauce is what makes these mussels taste so delicious. PrintEmail Ingredients Laska Sauce:1 teaspoon green curry paste1 large onion, chopped1/3 cup chopped fresh lemon grass2 or 3 -- garlic cloves, minced1 tablespoon toasted coriander seeds, crushed1 tablespoon cumin seeds, crushed1/4 teaspoon red chili flakes2 -- liters coconut milk3/4 cup Kafer lime leavesMussels3 to 4 pounds green-lipped mussels or other mussels -- Bread crumbs2 cups water1 cup wine1/2 to 3/4 cup chopped onion2 -- ribs celery, chopped2 -- bay leaves -- Juice and grated zest of 1 lemon2 -- bay leaves1 tablespoon salt Instructions To prepare the laska sauce. Combine the curry paste, onion, lemon grass, garlic, coriander seeds, cumin seeds, and red chile flakes in a bowl and mix well. Add to a nonstick skillet and saute over low heat until the onion is tender. Add the coconut milk and lime leaves and simmer over low heat for 15 minutes. To prepare the mussels. Place the mussels in the sink and cover with water. Sprinkle with breadcrumbs and let stand for 15 to 20 minutes; the mussels will "eat" the crumbs and exude any grit. Place in a colander and rinse; cut off the beards. Combine the water, wine, celery, bay leaves, lemon juice, lemon zest and salt in a large stockpot. Add the mussels and cover. Bring to a boil and steam for 5 minutes; drain and discard any unopened mussels. To serve. Reheat the laska sauce and toss with the mussels in a bowl. Serve immediately with a great bread. Recipe reprinted with permission from Nancy Wood Moorman To Many Cooks, More Memorable Meals (San Antonio, Tx., 2007).