coconut . lime . mussels

Image: Megan.Christine

After having split a delicious bowl of mussels (with shallots and garlic) at Whisknladle in La Jolla with my girlfriend earlier in the week, I decided this weekend that I needed to make my own dish.  I picked up a pound of fresh mussels, which I came to realize that this is not really much food, hence it quickly became an appetizer.  I've been on this Asian cuisine kick for some time now, so I found an easy recipe (by Jeff Morgan) for Coconut Lime Mussels and was pleased that I had everything on hand except the lemongrass (found at most grocers).  It only took about 20 minutes to prep and cook and the end product was light and flavorful -- now only if I can find another use for this amazing broth!

(For those that enjoy wine pairing, a good Pinot Grigio worked well for cooking & drinking)

COCONUT LIME MUSSELS

2 tbsp extra-virgin olive oil
2 shallots, minced
2 garlic cloves, minced
2 tsp peeled and grated fresh ginger
2 tsp minced lemongrass
3 tbsp fresh lime juice
2 cups/480 ml dry white wine
1 cup/240 ml unsweetened coconut milk
2 to 2 1/2 lb/910 g to 1.2 kg mussels, scrubbed and debearded 
2 tbsp minced fresh flat-leaf (Italian) parsley or scallions

In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.

Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.

Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions and serve at once.