Coconut Lemongrass Mussels and Shrimp
By Jeri Mobley
Images
Serves
Makes 3 servings
Ingredients
- 2 tablespoons sesame oil
- ⅓ shallots, minced
- 2 tablespoons garlic cloves, minced
- 2 stalks lemongrass, outer layer removed, bottom 4-inches used
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- ¼ cup chopped cilantro leaves
- 1 pound large shrimp, deveined, deshelled
- 2 pound mussels
- 2 teaspoons lime zest, freshly grated
- 1 tablespoon fresh lime juice
- 1½ teaspoon light brown sugar
- 1½ teaspoons fish sauce, plus more to taste
For Serving
- Ciabatta baguette, sliced
Procedure
Using a bristle pad or coarse sponge, scrub shells of mussels to remove debris.
Discard mussels that have cracked or missing pieces to its shell. Place in a bowl and set aside for later use.
Using the back of your knife, beat the bottom four inches of lemongrass stalk to loosen the fibers. Slice into coins and set aside.
Heat sesame oil in a skillet over medium heat. Add shallots and garlic, and cook for 2 minutes or until fragrant.
Stir in broth, coconut milk, sugar, lemongrass, and shrimp. Bring to a simmer and cook for 3 mins, giving the mixture time for the flavors to marry.
Stir in mussels, fish sauce and lime zest. Cover braiser with lid and cook for 5-7 minutes or until mussels have fully opened. Discard any mussels that remain closed.
Adjust seasoning, if necessary, by adding more fish sauce.
Stir in lime juice and cilantro. Turn off flame.
Serve with ciabatta baguette. Enjoy!
Discard mussels that have cracked or missing pieces to its shell. Place in a bowl and set aside for later use.
Using the back of your knife, beat the bottom four inches of lemongrass stalk to loosen the fibers. Slice into coins and set aside.
Heat sesame oil in a skillet over medium heat. Add shallots and garlic, and cook for 2 minutes or until fragrant.
Stir in broth, coconut milk, sugar, lemongrass, and shrimp. Bring to a simmer and cook for 3 mins, giving the mixture time for the flavors to marry.
Stir in mussels, fish sauce and lime zest. Cover braiser with lid and cook for 5-7 minutes or until mussels have fully opened. Discard any mussels that remain closed.
Adjust seasoning, if necessary, by adding more fish sauce.
Stir in lime juice and cilantro. Turn off flame.
Serve with ciabatta baguette. Enjoy!
Coconut Lemongrass Mussels and Shrimp
By Jeri Mobley
Serves
Makes 3 servings
Ingredients
- 2 tablespoons sesame oil
- ⅓ shallots, minced
- 2 tablespoons garlic cloves, minced
- 2 stalks lemongrass, outer layer removed, bottom 4-inches used
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- ¼ cup chopped cilantro leaves
- 1 pound large shrimp, deveined, deshelled
- 2 pound mussels
- 2 teaspoons lime zest, freshly grated
- 1 tablespoon fresh lime juice
- 1½ teaspoon light brown sugar
- 1½ teaspoons fish sauce, plus more to taste
For Serving
- Ciabatta baguette, sliced
Procedure
Using a bristle pad or coarse sponge, scrub shells of mussels to remove debris.
Discard mussels that have cracked or missing pieces to its shell. Place in a bowl and set aside for later use.
Using the back of your knife, beat the bottom four inches of lemongrass stalk to loosen the fibers. Slice into coins and set aside.
Heat sesame oil in a skillet over medium heat. Add shallots and garlic, and cook for 2 minutes or until fragrant.
Stir in broth, coconut milk, sugar, lemongrass, and shrimp. Bring to a simmer and cook for 3 mins, giving the mixture time for the flavors to marry.
Stir in mussels, fish sauce and lime zest. Cover braiser with lid and cook for 5-7 minutes or until mussels have fully opened. Discard any mussels that remain closed.
Adjust seasoning, if necessary, by adding more fish sauce.
Stir in lime juice and cilantro. Turn off flame.
Serve with ciabatta baguette. Enjoy!
Discard mussels that have cracked or missing pieces to its shell. Place in a bowl and set aside for later use.
Using the back of your knife, beat the bottom four inches of lemongrass stalk to loosen the fibers. Slice into coins and set aside.
Heat sesame oil in a skillet over medium heat. Add shallots and garlic, and cook for 2 minutes or until fragrant.
Stir in broth, coconut milk, sugar, lemongrass, and shrimp. Bring to a simmer and cook for 3 mins, giving the mixture time for the flavors to marry.
Stir in mussels, fish sauce and lime zest. Cover braiser with lid and cook for 5-7 minutes or until mussels have fully opened. Discard any mussels that remain closed.
Adjust seasoning, if necessary, by adding more fish sauce.
Stir in lime juice and cilantro. Turn off flame.
Serve with ciabatta baguette. Enjoy!