I LOVE FOOD!
Those who know me, know that I will travel far and wide for a good meal, Farmers Market, produce stand, and anywhere that claims to have “The Best…” or “Top Rated..” anything. Not only do I love to eat and experience great restaurants but I love to cook. The Kitchen is my happy place. It’s the way I share a part of myself with others, and It’s one of the ways that I like to show those special to me how much I love them. And when you know you have skills, you don’t mind displaying those on a regular 🙂 So today, I’m sharing with you a recipe that I must say, is not original. However, I remix it a bit.
Spicy Thai Mussels (MUST eat with Fries)
What you need:
2 lbs of Mussels debearded and scrubbed
2 stalks of Organic Lemongrass
3 Shallots Chopped
2 Cloves Garlic Minced
1 cup Chicken Stock
1 14oz can of Chopped Tomatoes
1/2 tsp Tumeric
1/2 tsp. Corriander
1/2 Cayenne ( I also use some red chili flakes for an extra kick)
1 can of Coconut Milk( I like SO Delicious Culinary Coconut Milk)
Chopped Cilantro to Garnish
What you do:
File Mar 31, 4 05 03 PM
Use a heavy bottom stainless steel Saute pan.
Add Olive Oil and Shallots.
Saute until translucent
Turn heat down a bit and add minced garlic and the lemon grass.( I like to split the lemongrass down the center of the stalk to help open up the flavor. I’m no trained chef, but intuitively it felt like that’s what I should do.) Saute for about 2 more minutes. After your kitchen is smelling like Heaven, add the chopped tomatoes, chicken stock and salt( use good salt like Pink Himalayan, Maldon or, when I need to get my daily dose in, I use Celtic Sea Salt.)
Bring to a boil for a minute and then Let that simmer for about 10 min.
Add Coconut Milk and make sure it is incorporated well with the tomato mixture
Simmer for another 5 min.
Add Mussels. Stir and make sure that they are covered in the sauce.
Cover and cook for 7-8min( all Mussels should be open by then)
Add to bowls and garnish with chopped cilantro
A Twist of Lime is also divine!!!