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Steamed Mussels in Key Lime & Coconut Broth8 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. | |
