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| STEAMED PRINCE EDWARD ISLAND MUSSELS WITH SPICY COCONUT LEMONGRASS BROTH |
| 2 Servings |
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| Ingredients |
1 lb Prince Edward Island Mussels
1 T Lemongrass, minced
1 t Garlic, minced
1 t Shallots, minced
1 T Ground Red Chili Paste
1/4 c Soy Sauce
3/4 c Plum Wine
1 c Vegetable Stock
1/4 c Coconut Milk, natural - unsweetened
4 T Butter
Cilantro, for garnish
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| Method |
| Heat pan to medium high heat.
Add one tablespoon canola oil and cleaned mussels.
Saute for 1 minute then add all dry ingredients from above.
Saute for 1 minute then add soy, plum and stock.
Cover adn cook until mussels open.
Remove mussels from broth and place in serving bowls.
Reduce liquid by 1/4 and finish with butter and coconut milk.
Pour over mussels and garnish with fresh cilantro. |
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