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	<title>Rasa Malaysia &#187; Mussels</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Beer Steamed Mussels</title>
		<link>http://rasamalaysia.com/beer-steamed-mussels/</link>
		<comments>http://rasamalaysia.com/beer-steamed-mussels/#comments</comments>
		<pubDate>Thu, 17 May 2012 17:28:46 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[American Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Summer]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15058</guid>
		<description><![CDATA[Summer is almost here. In fact, in Southern California, I think summer is already here as the sky is blue and the sun has been coming out to play. I absolutely love summer. Summer time is my favorite time of year as the warmth of the sun embraces my body as I say goodbye to pasty skin, frumpy winter clothing, and greet a big hello to sandals and sun dresses! Summer also means party time: barbeque by the pool, picnics by the sea, road trips up and down the California coast, and eating (and drinking) with friends. Summer is pure bliss and happiness! This year, I plan to share a series of fun, delicious, yet simple summer recipes with you. I have a brand new KitchenAid grill sitting in my patio so I can foresee a lot of casual al fresco dining this summer. To kick start the series (I know it&#8217;s not officially summer yet, but I just can&#8217;t wait), I made this utterly delightful beer steamed mussels that transports me back to south of France. This dish is very similar to Moules Marinière, which is made with white wine but I find beer to be a great (and much convenient) substitute. The slight bitterness of the beer is offset by the briny sweet taste of fresh mussels and the end result is a mussel pot that you can serve throughout summer. Enjoy! (Click Page 2 for the Beer Steamed Mussels Recipe)<br /><br /><div><img src="/images/homepage/beer_steamed_mussels_hp.JPG"/></div>]]></description>
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		<slash:comments>14</slash:comments>
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		<title>Mussels in Red Curry Sauce</title>
		<link>http://rasamalaysia.com/mussels-in-red-curry-sauce-recipe/</link>
		<comments>http://rasamalaysia.com/mussels-in-red-curry-sauce-recipe/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 23:50:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Mussels]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=6408</guid>
		<description><![CDATA[I have many fond memories about eating mussels—big pots or buckets of mussels, over a glass of wine, or better still, Belgian beer. Such memories take me back to my fun travels to London, south of France, Sydney, Monaco, and the times I lived in San Francisco (Plouf, a small French bistro at Belden Place was my favorite place for mussels) when I savored this shellfish goodness. As much as I love mussels, I seldom make it at home. I usually get my mussels from Costco but the 5-lb bag of mussels is basically too much for the two of us to consume. So when my sister and her family came to visit recently, I took the opportunity and had a mussel feast. It was great because fresh mussels are not available in Malaysia. There are many ways to make mussels pot, my ultimate favorite is Moules à la Marinière, the popular French/Belgian version cooked with white wine and parsley. I also like the idea of an Asian-style mussel pot so I made mussels in red curry sauce and it was an instant hit with my family. This is my simple mussels in red curry sauce recipe. Do remember to have some crusty bread to sop up the sweet, briny, and spicy red curry sauce. Enjoy! (Click Page 2 for the Mussels in Red Curry Sauce Recipe)]]></description>
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		<slash:comments>33</slash:comments>
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		<item>
		<title>Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice</title>
		<link>http://rasamalaysia.com/cooking-like-celebrity-chef-jean/</link>
		<comments>http://rasamalaysia.com/cooking-like-celebrity-chef-jean/#comments</comments>
		<pubDate>Thu, 03 Apr 2008 00:06:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai Recipes]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Mussels]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/cooking-like-a-celebrity-chef-jean-georgess-steamed-mussels-with-lemongrass-thai-basil-chilies-and-coconut-juice/</guid>
		<description><![CDATA[There is an &#8220;inner celebrity chef&#8221; in me. I always daydream about my &#8220;celebrity chef&#8221; moments&#8211;giving speeches about my cooking and recipes to applauding fans; authoring a series of Rasa &#8220;fill-in-the-country-name&#8221; cookbooks (starting with Rasa Malaysia, of course); hosting glitzy food schmooze fests attended only by the crème de la crème; looking-and-cooking pretty in the highest rating lifestyle and food show; and the list goes on. All these are fantasies, but I indulge in them whenever possible. This past weekend, instead of just dreaming, I actually made a celebrity chef dish. Thanks to the abundant celeb chef-authored cookbooks out in the market, now everyone can cook like one in your home kitchen&#8230; Since I bought the acclaimed &#8220;Asian Flavors of Jean-Georges&#8221; cookbook, I have been wanting to try out his steamed mussels recipe. The picture on the cookbook was practically calling my name, and it&#8217;s no secret that I am partial to shellfish. It was a great choice as Jean-Georges&#8217;s steamed mussels recipe is exquisite&#8211;the flavor delivered was simply &#8220;ambrosial.&#8221; The most interesting ingredient used in Jean-Georges&#8217;s steamed mussels recipe is coconut juice&#8211;the soul of this dish and the base of the highly addictive broth. While I have tried coconut juice steamed herbal chicken in Malaysia, I have never thought about the possibility of using it with shellfish. What a brilliant idea! The refreshing taste of coconut juice infuses the steamed mussels with just the right tint of natural sweetness, while it brings out and complements the complex flavors of lemongrass, bird&#8217;s eye chilies, galangal, and Thai basil. The steamed mussels were delicious and I kept not a single drop of the broth to waste. When food is that good, it&#8217;s a satisfaction. My stomach and taste buds were thoroughly fulfilled. Jean-Georges&#8217;s steamed mussels is a 5-star recipe and it&#8217;s...]]></description>
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		<slash:comments>40</slash:comments>
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		<item>
		<title>Moules à la Marinière Recipe</title>
		<link>http://rasamalaysia.com/moules-la-marinire/</link>
		<comments>http://rasamalaysia.com/moules-la-marinire/#comments</comments>
		<pubDate>Sun, 27 Jan 2008 18:43:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Wine]]></category>

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		<description><![CDATA[Bonjour. I came all the way to south of France to eat these&#8211;Moules à la Marinière, or French/Belgium-style mussels cooked with white wine, onions, and parsley. Not that I can&#8217;t get mussels in California, but eating these mussels right here in a Mediterranean coastal town just adds to the authenticity and&#8211;most importantly&#8211;the flavors. While I am here, feed me more pots or pails or buckets of Moules à la Marinière, please&#8230; Note: Pictured above is 1 kg of pure mussel goodness&#8230;I think I might not want to go back. (Click Page 2 for the Moules à la Marinière Recipe)]]></description>
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		<slash:comments>17</slash:comments>
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