Mussels With Lemongrass Recipes

THAI MUSSELS IN A LEMONGRASS WHITE WINE SAUCE

Steps:

• Pour chicken stock into a wok or large frying pan. Note : You will also need a tight-fitting lid.
• Add the minced lemongrass (including the upper stalk), plus the lime leaves. Bring to a boil over high heat, then reduce to medium-high.
• Add the wine, vinegar, chilies, fish sauce , sugar and 1/2 cup chopped coriander. Stir to incorporate.
• When the sauce is gently boiling, add the mussels. Stir them in, then cover with a tight-fitting lid. Cook for 2 to 3 minutes.
• Remove lid and gently stir the mussels. If some of them still haven't opened, put the lid back on and allow to cook 1 more minute.
• Reduce heat to low and add the garlic, gently stirring it in.
• Push mussels aside to reveal the sauce. Add the dissolved cornstarch to the sauce, stirring well to incorporate. The sauce should thicken in about 30 seconds. As it thickens, gently stir the mussels to combine with the thickened sauce.
• Remove from heat. Taste-test the sauce, adding more fish sauce if not salty enough. If too salty, add a squeeze or two of lime or lemon juice. If too sour, add 1-2 more tsp. sugar. If not spicy enough, add more fresh garlic and/or fresh chili.
• When you're happy with the taste, scoop or slide mussels into a large serving bowl (or individual bowls). Pour the remaining sauce on top. Finish with generous sprinklings of fresh coriander and basil. Add lemon or lime wedges on the side.
• Serve with rice or crusty French loaf to help soak up the juices. A good white or blush wine pairs nicely with this dish. Enjoy!

SPICY COCONUT MUSSELS WITH LEMONGRASS

Steps:

• Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
• As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

MUSSELS WITH LEMONGRASS

Steps:

• Wash and scrape the mussels.
• Discard any open ones.
• Bring the water to a boil in a large saucepan.
• Add shallots, garlic, lemongrass and fish sauce.
• Let this simmer 30min, bring water to boil, add mussels.
• Cover and boil for five minutes over high heat.
• Add salt and pepper to taste and sprinkle with basil leaves.
• Cover and cook a few minutes more before removing from the heat.
• Discard any mussels which have not opened during cooking.

SAUTEED MUSSELS WITH BEER AND LEMONGRASS

Steps:

• Put the olive oil in a medium skillet over high heat. Once the oil is hot add the mussels and cook for 1 minute.
• Reduce the heat to medium and add the bell pepper, garlic, lemongrass and shallots. Stir for 1 minute and then add the beer, cream, peas, basil, lemon juice, crab base and hot sauce. Continue to stir until the mussels are completely open, then let simmer until the sauce is reduced by a quarter, 3 to 4 minutes. Serve with crusty French bread, if desired.

MUSSELS IN LEMONGRASS

Steps:

• 1. Wash the mussels under the tap and leave to drain. Cut chilli peppers into thin strips, throw away seeds. Chop garlic, cut lemongrass into 4 cm pieces.
• 2. In a large pot mix water, lime juice and wine (optional); add the garlic, lemon grass, chilli, fish sauce and sugar. Bring to boiling and add mussels. Stir thoroughly, cover and cook for 6 minutes.
• 3. Sprinkle mussels with chopped coriander, stir and serve when they're still steaming - preferably in a pot in which they were prepared. Enjoy your meal! :).

STEAMED MUSSELS WITH CURRY AND LEMONGRASS

Steps:

• In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass. Using a slotted spoon divide mussels among 4 bowls.
• Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.