tag:blogger.com,1999:blog-12189095.post7569308514518378487..comments2008-12-09T13:48:51.522-08:00jermsnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-12189095.post-87783609129042941042008-12-09T13:48:00.000-08:002008-12-09T13:48:00.000-08:00When I first tried it, the coconut was not prominent but enough to give a distinct flavor to the dish<BR/>Their menu on the website describes the ingredients:<BR/>http://www.ploufsf.com/03_specialties.htmljermshttp://www.blogger.com/profile/12724771264328589991noreply@blogger.comtag:blogger.com,1999:blog-12189095.post-37740704281253514922008-12-09T05:55:00.000-08:002008-12-09T05:55:00.000-08:00for a french restaurant<BR/>which serves mussels <BR/>cooked with coconut milk,<BR/>it seems that it has<BR/>adapted an asian style<BR/>because coconut milk is<BR/>known to be used more by<BR/>indians and thais as part<BR/>of their spices and curry<BR/>mixture. i'm curious and<BR/>surely try your recipe.<BR/>i'm more familiar<BR/>cooking mussels with<BR/>chopped garlic, tomatoes, <BR/>onions, basil and cilantro<BR/>ala italian style. then<BR/>served with french garlic<BR/>bread and chilled white wine.<BR/><BR/>italian styleBobbyhttp://www.blogger.com/profile/10546558493372112546noreply@blogger.com