Chef Asian-Inspired Mussels

By á-174942

Ingredients

• BROTH:
• 3 cups shrimp stock
• 2 Kaffir lime leaves
• 1/4 cup chopped lemon grass
• 1 tablespoon rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon black peppercorns
• 1/2 teaspoon salt
• 1 tablespoon chopped shallots
• MUSSELS:
• 1/2 teaspoon sesame oil
• 2 tablespoons olive oil
• 1/2 tablespoon chopped garlic
• 1/2 teaspoon red pepper flakes
• 1/2 tablespoon grated fresh ginger
• 1 tablespoon chopped scallions
• 1 pound fresh mussels scrubbed well, and beards removed
• 1 cup unsweetened coconut milk
• 1/4 cup chopped cilantro leaves

Details

Servings 2

Preparation

Step 1

For the broth, bring all ingredients to a simmer. Reduce to 1 cup and strain. Set aside.

In a large saucepan, heat the sesame oil and olive oil over high heat until smoking. Add the garlic, red pepper flakes, ginger and scallions and stir for 5 seconds. Add the mussels and stir to coat. Cover the saucepan and allow to cook for 2 minutes. Add the lemon grass broth, and cook, still covered, for 2 more minutes, or until heated through and mussels are beginning to open. Add the coconut milk and cilantro and stir to combine well. Divide the mussels among 2 large bowls and ladle the broth over all. Serve immediately.

This recipe yields 2 appetizer servings.