NZ Greenshell Mussels in Coconut Milk with Ginger and Cilantro
Ingredients
- 2 lbs New Zealand Greenshell Mussels (1/2 Shell)
- 2 inchs piece Lemon grass
- 2 cloves garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 onion small (julienne)
- 1 bell pepper red (julienne)
- 2 teaspoons vegetable oil
- 1 can coconut milk
- 1 – ½ teaspoon Thai green curry (recipe follows)
- 2 limes (juice only)
- 2 green onions (sliced into ½ inch rings)
- 2 tablespoons Cilantro (minced)
- 2 tablespoons Thai basil (chifonade)
- ½ cup Grape seed oil
- 1 shallot (minced)
- 1 teaspoon ginger (minced)
- 1 clove garlic (minced)
- 1 teaspoon cumin
- 1 cloves
- 1 teaspoon gara masala
- 2 tablespoons curry powder
- 2 tablespoons lime juice
- 1 bunch cilantro (chopped)
Directions
- Heat oil in a six quart wide pot on high heat. Sauté the lemongrass, garlic, ginger, onion, and bell pepper, cook for one minute.
- Add the curry, green onions, and sauté for two minutes. Add the mussels and cook for two minutes. Add coconut milk and lime juice and bring liquid to a boil and cover tightly.
- Steam the mussels until cooked through (about five minutes). Add cilantro and basil; toss mussels in the steaming liquid. Serve hot in a large bowl.
- In a sauce pan, heat the oil, and the shallots, ginger and garlic, cook until they caramelize. Add the cumin clove, gara masala and curry, cook until the spices are toasted. Remove from the heat and cool for 10 minutes, transfer to a blender, add the cilantro and lemon juice blend until smooth. Season with salt and pepper, set aside for later use.
