INGREDIENTS
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- 4 shallot onions, finely chopped
- 2 stalks lemongrass, julienne cut
- 2 tbsp ginger root, peeled and finely chopped
- 1/2 lb leeks (2 1/3 cups), chopped
- 1 cup carrots, chopped
- 1 sprig thyme
- 1 sprig rosemary
- 2 lbs large mussels, scrubbed, rinsed, beards removed
- 1 1/4 white wine (Sauvignon Blanc)
- 1 quart fish stock
- 1/3 cup coconut milk
- 1/2 cup light cream
- 2 tbsp cilantro, chopped
- Pinch lemon infused sea salt
- Pinch black pepper
DIRECTIONS
- 1.Using a large skillet, heat olive oil over low heat. Add garlic and cook until golden brown. Add shallots, lemongrass, ginger, leeks, carrots and celery. Cover and cook for about 5 minutes or until soft. Add thyme and rosemary and transfer to a bowl.
- 2.In 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 mussels that not opened. Transfer mussels with a slotted spoon into a large serving dish.
- 3.Add vegetables to the cooking liquid and bring to a boil. Cook until reduced by a half. Stir in coconut milk and light cream. Adjust seasoning to taste.
- 4.Add chopped cilantro and pour sauce over mussels. Ready to serve while hot.
INGREDIENTS
DIRECTIONS