Spicy Coconut Mussels with Lemongrass

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

A vibrant, Southeast Asian-inspired twist for an easy appetizer or meal.

Prep Time:

15 Minutes

Cook Time:

15 - 20 Minutes

Yield

2 Servings

Ingredients

2 T. coconut oil

1 shallot, minced

3 garlic cloves, minced

1 stalk lemongrass, trimmed (outer layers removed) and finely chopped

1 inch knob of ginger, peeled and minced

½ - 1 small hot chili - Thai bird, Serrano, Scotch bonnet or jalapeño), seeded, minced

1 C. unsweetened coconut milk

2 # fresh mussels, rinsed well, beards removed

1/2 lime, zested

1 t. lime juice, or to taste

½ t. fish sauce

½ C. cilantro leaves, chopped

Chef Notes: use a mallet to bruise the lemongrass for more flavor. Adding a tablespoon of green or red curry paste can take the dish in a different direction - equally bright. Substitute the mussels for shrimp and serve over steamed rice with a vegetable for another quick meal.

Preparation

Step 1 - Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, ginger, lemongrass and chili. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lime zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lime juice if needed. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with crusty bread.