Ingredients
Lemon Grass Broth:
- 3 cups shrimp stock, or fish stock
- 2 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
- 1/4 cup chopped fresh lemon grass
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon salt
- 1 tablespoon chopped shallots
- 2 tablespoons olive oil
- 1/2 teaspoon sesame oil
- 1 tablespoon chopped green onions (green parts only)
- 1 1/2 teaspoons minced garlic
- 11/2 teaspoons grated ginger root
- 1/2 teaspoon red pepper flakes
- 2 pounds fresh mussels, well rinsed in several changes of water
- 1 cup unsweetened coconut milk
- 1/2 cup coarsely chopped cilantro
Directions
For the lemon grass broth: In a medium, heavy pot, combine all the ingredients and bring to a boil. Reduce the heat to medium-low and simmer until reduced to 1 cup in volume, 20 to 25 minutes. Strain through a fine mesh strainer into a clean saucepan.
In a heavy, medium pot, heat the olive oil and sesame oil over medium-high heat to smoking. Add green the onions, garlic, ginger, and red pepper flakes, stir, and cook for 5 seconds. Add the mussels and stir to coat. Cover and cook for 2 minutes. Add the lemon grass broth, cover, and cook for 1 minute. Add the coconut milk and cilantro, and stir well to combine. Cook until the coconut milk is just warmed through, 15 seconds.
Remove from the heat and serve immediately.
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By Chef StellaBella
on October 24, 2012
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Delicious! Followed recipe exactly with the exception of using a homemade chicken stock instead of shrimp stock. Only suggestion is to add a squeeze of fresh lime juice at the end (staying true to the Thai theme to balance the richness of the broth.
By laurie.harrison...
New York, NY
on May 31, 2011
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I've made this a few times and it's delicious - always get rave reviews from friend and family. One note on the recipe instructions for the broth - it says to combine all ingredients, but do not combine all ingredients, just combine the first 8 ingredients - the stock through the shallots, do not add the oils to the broth mixture.
By Bingo Bobby D
on March 05, 2011
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Crazy good! Will definitely make it again. Great balance of flavors. I couldn't tell you what I liked better, the broth or the mussels. We ate an entire loaf of crusty Italian bread with it!
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