I am posting a special seafood dish for my friend John. Spicy Garlic Mussels
1 (32 oz.) bag of frozen mussels in garlic butter sauce, 1 cup white onions, chopped, 6 garlic cloves, 1/4 teaspoon fresh ginger, chopped, 1 serrano pepper, half the seeds removed and finely diced,1 tsp. Jamaican curry powder, 3 teaspoons dried coriander powder, 1 (8oz.) bottle dark ale,1/4 cup shrimp stock, 1/4 cup garlic oil, 1 1/2 sticks of butter, 1 cup fresh cilantro, chopped, 1/4 cup red onions, thinly sliced, 2 fresh lemons, juiced and zested. Get out a saucepan, add the oil. Bring the heat up to medium, add the onions, cook for 3-5 minutes. Add the garlic, ginger, and peppers. Stir and continue to cook for another 2-3 minutes. Add the curry powder, coriander, ale, and broth. Bring to a rapid boil, reduce to a simmer cook another 12-15 minutes.
Get out another pot, add about 1-2 inches of the sauce, and bring to a boil. Add the mussels. Put a lid on the pot. Cook the mussels for 3-5 minutes with the butter. Remove the lid, and stir the mussels. Remove the mussels from the stove. Dump the mussels onto a large platter. Throw away any mussel that did not open. Pour the garlic sauce and some minced garlic over the mussels. Sprinkle the lemon juice, and zest on top. Serve with a kale and cabbage coleslaw.