Steamed Mediterranean Mussees Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 2 stalks lemongrass, white part only | ||
| 1 plum (Roma) tomato, cored and diced | ||
| Chicken stock | 1 Cup (16 tbs) | |
| Unsweetened coconut milk | 1 Cup (16 tbs) | |
| Shallot | 1 Tablespoon, minced | |
| Cilantro | 1 Tablespoon, minced | |
| Garlic | 2 Teaspoon, minced | |
| 4 pounds Mediterranean mussels, cleaned and debearded | ||
| 1/2 cup butter, cut in pieces and chilled | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
FINELY CHOP one of the stalks of lemongrass; thinly slice the second stalk diagonally.
Put the lemongrass in a large pot with the tomato, chicken stock, coconut milk, shallot, cilantro, and garlic and bring just to a boil.
Add the mussels, cover the pot, and cook over medium-high heat until the mussels begin to open, about 3 minutes.
Transfer the opened mussels to a large bowl and continue cooking the rest until they have opened, 2 to 3 minutes longer.
Discard any mussels that do not open.
BRING THE COOKING LIQUID to a boil, and boil until reduced by about half.
Add the chilled butter and stir over medium heat until it gently melts into the sauce.
Remove the pan from the heat and taste the sauce for seasoning.
ARRANGE THE MUSSELS in individual shallow bowls, pour the sauce over them, and serve immediately.
Put the lemongrass in a large pot with the tomato, chicken stock, coconut milk, shallot, cilantro, and garlic and bring just to a boil.
Add the mussels, cover the pot, and cook over medium-high heat until the mussels begin to open, about 3 minutes.
Transfer the opened mussels to a large bowl and continue cooking the rest until they have opened, 2 to 3 minutes longer.
Discard any mussels that do not open.
BRING THE COOKING LIQUID to a boil, and boil until reduced by about half.
Add the chilled butter and stir over medium heat until it gently melts into the sauce.
Remove the pan from the heat and taste the sauce for seasoning.
ARRANGE THE MUSSELS in individual shallow bowls, pour the sauce over them, and serve immediately.
Chef
