Steamed Mussels with Lemongrass

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PREP TIME: 45 minutes
SERVES: 2
TOTAL COOKING TIME: 30 minutes
INGREDIENTS
  • 2 tbsp olive oil
  • 3 gloves fresh garlic, diced
  • 1 oz ginger root, peeled and chopped
  • 1 stalk celery, chopped
  • 1 tbsp fresh rosemary, diced
  • 4 shallots, chopped
  • 1 quart fish stock
  • 1/2 cup light cream
  • 1/4 tsp black pepper
  • 2 lbs mussels, cleaned with beards removed
  • 2 stalks lemongrass, diced
  • 1 cup carrots, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 1/4 cup white wine
  • 2 tbsp cilantro, chopped
  • 1/2 cup coconut milk
  • 1/4 tsp garlic salt
DIRECTIONS
  • Heat olive oil in a non-stick pot over low heat. Add garlic, shallots, lemongrass, ginger, carrots and celery. Cover pan and cook for 5-6 minutes until soft.
  • Add thyme and rosemary and transfer to a bowl; put aside.
  • Add fish stock and white wine to pot over high heat; bring to boil. Add mussels. Cover and steam for approximately 5 minutes or until mussels open. Remove mussels with a slotted spoon into a serving dish. Discard any mussels that have not opened.
  • Add vegetables from step 1 to the pot. Bring to a boil, reduce to low heat.
  • Add coconut milk, light cream, salt and pepper.
  • Add cilantro and pour sauce over mussels. Serve with garlic french bread.
Garlic French Bread
INGREDIENTS
  • 4 tbsp salted butter
  • 1 loaf French bread, sliced
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 gloves fresh garlic, diced
  • 1/2 cup Parmigiano shredded cheese
DIRECTIONS
  • Melt butter in a non-stick pan over medium heat. Add garlic, cook until light brown. Add salt and pepper. Remove from heat.
  • Brush garlic butter on both sides of french bread slices.
  • Spread parmigiano shredded cheese on top side of each French bread slices.
  • Toast bread in a toaster oven until cheese melted. Remove from toaster and put aside.
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