Thursday, April 5, 2012
Mussels in an Aromatic Coconut Broth
4 lbs of Mussels (make sure they are close)
1 red chili pepper (seeded and thinly sliced)
1 stalk of lemon grass (chopped)
2 cloves of garlic (crushed)
1 cup coconut milk
3 tsp. olive oil
1/2 cup White wine (dry)
2 stalks of spring onion (thinly sliced)
1. In a heated pot or deep pan, combine mussels, white wine, sprig of thyme.
2. Cover and share pot. It's very important to keep the lid on to continue the steaming process.
3. Once the mussels opened, drain and set aside. Make sure to save the broth.
1. In a pan, add olive oil, chili, garlic, lemon grass, and spring onion.
2. Season with salt and pepper.
3. Add mussel broth in the pan and coconut milk and simmer for about 2 minutes.
4. Sift the broth to get rid of the ingredients.
5. Put the broth back in the pan and add cilantro for garnish.
6. Pour broth in the mussels.
Note: If you don't like cilantro (not many people do) you may use Thai or sweet basil. I use cilantro because I like the smell. Thai basil is difficult to find in grocery stores and difficult to grow in Las Vegas.