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Mussels in Coconut Milk and Lemongrass

Recipe by Chef Derrick Prince Servings: 2 Total Time: 35 minutes


Ingredients:

• 2lbs PEI Mussels, rinsed and de-bearded

• 2 Tbsp Oil (veg, canola, etc.)

• 1 Stalk Lemon Grass, thinly sliced

• 4 Cloves Garlic, chopped

• 1 Jalapeño, seeded & chopped

• 5 Thai Bird Chilies, sliced thin (cut back if you prefer a less spicy dish)

• 1/2 of a White Onion, julienned

• 1/2 of a Red Bell Pepper, julienned

• 2 Tbl Michu, Sake, or White Wine

• 1/2 Can of Coconut Milk

• 1 Tsp Salt

• 2 Tbl Fish Sauce

• 2 Tbl Ginger, microplaned

• 1 Tbl Rice Vinegar

• 1 Tbl Soy Sauce

• 2 Tsp Sugar

• 1 Tbl Cilantro, chopped Garnishes:

• 1 Tbl Mint, chopped • Crusty toasted bread for dipping

• 2 Tbl Thai Basil, chopped • Hand Torn Thai Basil

• Juice from 1/2 a lime • Lime Wedges



Recipe:

1. Add the oil to a cold pan or pot large enough to hold all of the mussels.

2. Add lemongrass then set to medium low heat until the lemongrass starts to sizzle (we are softening the lemongrass, allowing its flavor to infuse into the oil).

3. Once sizzling, raise heat to medium high and add the garlic, cooking until just toasted. Then add the onion, followed by the bell peppers and the chilies.

4. Cook - stirring, until the onions are just barely translucent then add the alcohol, this can be anything from Michu to sake to cooking wine to regular old white wine. Stir in and reduce by half then add the coconut milk.

5. Allow to come to a boil and then add ginger, salt, sugar, fish sauce, soy sauce, and rice vinegar. Allow to simmer for 3 minutes.

6. If you haven't been doing so all along, at this point you should taste your sauce and make any adjustments you need, from heat levels to salt, keep in mind the mussels have a salty flavor, your sauce should seem just under seasoned.

7. Add the mussels and cover for 3-5 minutes depending on the size of the mussels. Technically, once they open they are cooked and ready to eat, but you can cook longer if you like them a little more toothsome.

8. Add the chopped herbs and toss to coat. Squeeze the juice from half a lime over the top and remove the pan from heat. Give them one more toss to make sure everything is evenly dispersed and transfer to your serving bowls making sure to pour all the sauce from the pan over the mussels.

9. Garnish with extra hand torn Thai basil and some more lime.