The West End Grill has the best mussels in a green curry and, I believe, white wine broth. We would love to have the recipe.

Jim and Brenda Vago



Prince Edward Island mussels are sold in the seafood department of most large supermarkets, but call in advance to make sure they will be available when you want them. Optimally, mussels should be stored in your refrigerator in a ventilated box for no more than 24 hours before cooking. One pound will contain about 30 mussels.

Buy mussels that are tightly closed, and ask the seafood clerk not to include any that do not close with a sharp rap.

These bivalves cook rapidly. The shells should open when they are added to a hot sauce, as in this Thai-influenced dish. Discard any mussels that do not open during cooking.

This very spicy dish uses prepared green curry paste, available at international markets and Asian specialty stores., "Green curry is usually the hottest, though it varies. We use Mae Ploy brand," said Neill Costello, one of the owner-partners of West End Grill and Pub. The cook can control the heat by reducing the amount of curry paste. "But I wouldn't recommend substituting (the milder) yellow or red curry. Green works best with all the other ingredients," he said.

To make sure the curry paste does not scorch, stir constantly for two or three minutes. Other spicy overtones in this dish come from garlic, ginger, jalapeņo and chile paste.