Thai-style New Zealand Green Shell Mussels (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 tablespoon peanut oil |
1/2 cup very thinly sliced yellow onions |
1 tablespoon thinly sliced garlic |
2 teaspoons minced fresh ginger |
2 serrano chile peppers, or to taste, seeded and minced |
1 cup fish or shrimp stock |
2 tablespoons lime juice |
2 teaspoons sugar |
2 1/2 pounds new zealand green shell mussels, well rinsed in several changes of water, beards removed, any open mussels discarded |
1 cup unsweetened coconut milk |
chopped cilantro leaves |
chopped mint leaves |
french bread, as accompaniment |
Directions:
1. In a large saute pan or saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the garlic, ginger, and chile peppers, and cook, stirring, until fragrant, 1 minute. Add the stock, lime juice and sugar, and stir well. Add the mussels and bring to a boil. Cover and cook, shaking the pan, until the mussels open, about 2 minutes. Add the coconut milk, cilantro and mint, and stir well to combine. Cook until the coconut milk is warmed through, about 1 minute. Remove from the heat and serve in deep bowls. Serve with French bread.
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