A Delicious Familiar Dish with a Couple of Twists!

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Make A Delicious Familiar Dish with a Couple of Twists!

Mussels....rustic, flavorful and tender.  Typically in a tomato and garlic sauce or a white wine and garlic sauce.  In this recipe we are adding some chile peppers and coconut milk! The results are out of this world delicious!

Mussel Broth

Serves 4

Total time:  45 minutes

Ingredients

3 1/3 lb of mussels, cleaned

8 shallots, diced

1 garlic clove, finely grated

1 tbsp of pickled ginger, finely chopped

3 kaffir lime leaves (or the zest of 1 1/2 limes)

1 lemon grass stick, finely chopped

2 cups of coconut milk

1 quart (32 oz) of fish stock, reduced to half

4 red chillies, deseeded and finely diced

olive oil

salt

1 lime, juiced

To Plate

1 loaf of bread

1 handful of basil, chopped

1 handful of coriander, chopped

Directions

Sweat the shallots in a little olive oil until soft but with no color, add garlic both the gingers and the lemongrass.

Continue to cook  gently for another 8 minutes.

Add the fish stock and bring to simmer, reducing to half.

Then add coconut milk and kaffir lime leaves and gently simmer for 8-10 minutes.

Check seasoning and adjust with salt and lime juice. Let cool. 

For the chillies, drop into boiling water and refresh under a cold water, repeat twice more.

Heat a wok and add mussels, broth and chillies. Cook gently with a lid on until all mussels are open.

Split the mussels and broth between 4 shallow salad/soup bowls and top with chopped basil and coriander.

Don't forget that loaf of oven warmed bread to soak up all that delicious broth!

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