Chef Emeril's Asian-Inspired Mussels (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Ingredients:
3 cups shrimp stock |
2 kaffir lime leaves |
1/4 cup chopped lemon grass |
1 tablespoon rice wine vinegar |
1 tablespoon sugar |
1 teaspoon black peppercorns |
1/2 teaspoon salt |
1 tablespoon chopped shallots |
1/2 teaspoon sesame oil |
2 tablespoons olive oil |
1/2 tablespoon chopped garlic |
1/2 teaspoon red pepper flakes |
1/2 tablespoon grated fresh ginger |
1 tablespoon chopped scallions |
1 pound fresh mussels, scrubbed well and beards removed |
1 cup unsweetened coconut milk |
1/4 cup chopped cilantro leaves |
Directions:
1. For the broth, bring all ingredients to a simmer. Reduce to 1 cup and strain. Set aside.
2. In a large saucepan, heat the sesame oil and olive oil over high heat until smoking. Add the garlic, red pepper flakes, ginger and scallions and stir for 5 seconds. Add the mussels and stir to coat. Cover the saucepan and allow to cook for 2 minutes. Add the lemon grass broth, and cook, still covered, for 2 more minutes, or until heated through and mussels are beginning to open. Add the coconut milk and cilantro and stir to combine well. Divide the mussels among 2 large bowls and ladle the broth over all. Serve immediately.
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