Coconut Lemongrass Mussels Recipe
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Category: |
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Ingredients: |
Ingredients: Curried Spice Blend
2 stalks of Lemongrass (peeled, smashed and chopped into 1” pieces)
2 cloves of garlic
3" piece of ginger peeled & chopped
2 t sambal
2 t coriander (toasted & ground)
2 t fennel Seed (toasted & ground)
2 t sugar
2 t salt
½ cup curry powder toasted
1 cup of vegetable oil
2 - 12 oz. cans of coconut milk
2 lbs. Prince Edward Island Mussels
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Directions: |
Directions:Add all ingredients except oil and the coconut milk into the work bowl of a food processor. When the ingredients are fairly well chopped, add the oil in ¼ cup increments until it is a semi-loose paste like consistency.
In a deep pot, large enough to accommodate all the mussels, slowly heat the spice blend with about a tablespoon of butter and a handful of chopped cilantro. Let them melt into each other a bit. When the paste starts to sizzle, add the mussels and the coconut broth, cover and steam until the mussels open. Plate the mussels and thicken the liquid by reducing and swirling in more cold butter as needed.
Serve with some chopped cilantro and your favorite crusty bread. |
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Notes: |
Personal
Notes: Wyoming School parents love to go to Huntley Taverne in Summit for a mom's night out or an evening without the kids! With its classic, seasonally fresh cuisine and two fireplaces, Huntley Taverne is the perfect place "to have fun, eat well and be treated well."
3 Morris Avenue, Summit, (908) 273-3166.
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