Chef Asian-Inspired Mussels

Chef  Asian-Inspired Mussels
Chef  Asian-Inspired Mussels

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

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

Directions

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.

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