Steamed Mussels in Key Lime & Coconut Broth

8 portions

Susan Walter, Chef

•	3 tbsp. canola oil
•	1/2 cup carrot, finely minced
•	1/2 cup celery, finely minced
•	1/2 cup onion, finely minced
•	4 cloves garlic, minced
•	6 pieces lemon grass, cut into rings
•	1/2 cup The Perfect Purée Ginger, thawed
•	3/4 cup The Perfect Purée Key Lime Concentrate, thawed
•	1 cup The Perfect Purée Coconut, thawed
•	2 1/4 cups white wine
•	2 tsp. fresh thyme leaves
•	1 jalapeno, sliced into rings
•	4 1/2 lbs. mussels, cleaned and debearded
•	2 tsp. salt
•	4 tbsp. cold butter
•	1 tsp. pepper

Method:
1.	Heat oil in 1 qt. pan. Saute carrot, celery, onion, garlic and lemon grass until softened.
2.	Add Ginger puree, Key Lime Concentrate, Coconut puree, white wine, thyme and jalapeno and simmer for 20minutes.
3.	Strain into large deep saucepan. Place cleaned mussels in the pan, tossing in sauce pan with broth.
4.	Cover and simmer for approx. 5 minutes. Remove mussels to shallow serving dish.
5.	Whisk butter into remaining sauce and season with salt and pepper.
6.	Divide mussels into 8 shallow serving dishes and pour broth over each serving.

Serving Suggestion:
	Serve with grilled Ciabatta or other rustic, crusty bread.