| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Mussels |
| 125 |
ml |
Dry white wine |
| 50 |
g |
Unsalted butter |
| 1 |
|
Stalk lemongrass; finely chopped |
| 1 |
sm |
Green chilli |
| 10 |
g |
Finely chopped ginger |
| 1 |
sm |
Sliced onion |
| 1 |
sm |
Sliced carrot |
| 20 |
ml |
Coconut cream |
| 50 |
ml |
Whipping cream |
| 1 |
ts |
Chopped coriander |
|
|
Salt and pepper |
INSTRUCTIONS
SAUCE
Add butter to the pan and melt, then add the carrot, lemongrass, onion,
chilli and ginger and sweat for 10 minutes.
Place the pan on the stove to heat up, add the mussels then the wine and
cover with a lid for 2 minutes or until all the mussels are opened. Drain
the stock into the vegetables and cook for 15 minutes. You may add 5g flour
and 5g butter mixed to a paste and then whisked to the stock if you prefer
a thicker sauce.
Cool the mussels in iced water and set aside.
Add the cream and the melted coconut cream to the sauce and simmer for 10
minutes, then season if required.
Place the cooked mussels on the stove then add the sauce and simmer for 3
minutes. Serve topped with chopped coriander.
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