INGREDIENTS
- 2 tbsp extra virgin olive oil
- 2 lbs mussels, scrubbed , rinsed, beards removed
- 4 cloves garlic, crushed
- 1 1/4 white wine (Sauvignon Blanc)
- 2 chiles, seeded and sliced
- 4 shallot onions, chopped
- 1 quart fish stock
- 1 oz ginger root, peeled and chopped
- 1/2 cup heavy cream
- 1/8 tsp lemon infused sea salt
- 1/8 tsp black pepper
- 3 leeks, chopped (about 3-4 cups)
- 1 cup cilantro, chopped
- 1 stalk of celery, chopped
- 1 cup parsley, chopped
- 1 sprig thyme
- 1 sprig rosemary
DIRECTIONS
- 1.Heat olive oil in a deep skillet over low heat. Add garlic and cook until golden brown. Add chiles, shallots, ginger, leeks and celery. Cover and cook for another 4-5 minutes or until soft. Add thyme and rosemary. Transfer to a bowl.
- 2.Using same skillet, add mussels, white wine and fish stock and cook over high heat. Cover and steam for about 5 minutes until mussels open. Discard any that have not opened. Remove mussels with a slotted spoon and place in a serving dish.
- 3.Add vegetables to the pot. Bring to a boil and cook until reduced by a half. Remove from heat, stir in heavy cream and adjust seasoning to taste.
- 4.Add chopped herbs and pour mixture over mussels and serve hot.