 |
Mussels with Lemongrass, Coriander
and Coconut Cream
|
|
| Ingredients |
> |
1kg live Norfolk mussels |
> |
5 tblsp rice vinegar |
> |
2 tbsp rice wine |
> |
5 tbsp shellfish stock |
| > |
2 shallots, thinly chopped |
| > |
4 sticks of lemongrass, thinely chopped |
|
Shellfish Stock: |
> |
1 onion, sliced |
> |
1 carrot, sliced |
| > |
1 stick of celery |
| > |
A selection of crustacean shells |
| > |
1 bouquet garni |
| > |
6 black peppercorns |
|
| For the shellfish stock |
> |
Put all the ingredients into a pan. Cover and bring to the boil, then reduce the heat and simmer for 30 minutes. Skim all the time. Strain and reduce by two thirds the original quantity. |
| For the mussels |
> |
Place the wine, vinegar, stock, shallots, lemon grass and half the ginger into a large pan. Bring to the boil, then reduce t5he heat and simmer for 3-4 minutes or until the liquid is reduced by half. |
> |
Add the mussels to the pan cover with a lid and cook over a high heat until all the mussels have opened fully, disguard any that have not opened, lift out the mussels and set aside. |
> |
Reduce the liquid by boiling rapidly, add the coconut cream and bring to the boil then stir over a low heat. Add lime juice to taste and serve. |
> |
Alternatively you can substitute the mussels with clams. |
|
|
|
|
Back
