INGREDIENTS
- 2 tbsp olive oil
- 3 gloves fresh garlic, diced
- 1 oz ginger root, peeled and chopped
- 1 stalk celery, chopped
- 1 tbsp fresh rosemary, diced
- 4 shallots, chopped
- 1 quart fish stock
- 1/2 cup light cream
- 1/4 tsp black pepper
- 2 lbs mussels, cleaned with beards removed
- 2 stalks lemongrass, diced
- 1 cup carrots, chopped
- 1 tbsp fresh thyme, chopped
- 1 1/4 cup white wine (Sauvignon Blanc)
- 2 tbsp cilantro, chopped
- 1/2 cup coconut milk
- 1/4 tsp garlic salt
DIRECTIONS
- 1.Heat olive oil in a non-stick pot over low heat. Add garlic, shallots, lemongrass, ginger, carrots and celery. Cover pan and cook for 5-6 minutes until soft.
- 2.Add thyme and rosemary and transfer to a bowl; put aside.
- 3.Add fish stock and white wine to pot over high heat; bring to boil. Add mussels. Cover and steam for approximately 5 minutes or until mussels open. Remove mussels with a slotted spoon into a serving dish. Discard any mussels that have not opened.
- 4.Add vegetables from step 1 to the pot. Bring to a boil, reduce to low heat.
- 5.Add coconut milk, light cream, salt and pepper.
- 6.Add cilantro and pour sauce over mussels. Serve with garlic french bread.
Garlic Toasted French Bread
INGREDIENTS
- 4 tbsp salted butter
- 1 loaf French bread, sliced
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 gloves fresh garlic, diced
- 1/2 cup Parmigiano shredded cheese
DIRECTIONS
- 1.Melt butter in a non-stick pan over medium heat. Add garlic, cook until light brown. Add salt and pepper. Remove from heat.
- 2.Brush garlic butter on both sides of french bread slices.
- 3.Spread parmigiano shredded cheese on top side of each French bread slices.
- 4.Toast bread in a toaster oven until cheese melted. Remove from toaster and put aside.