Mussels In Lemongrass Recipes

LOVE MUSSELS

Steps:

• Melt butter in a skillet over medium heat. Swirl olive oil into melted butter. Cook garlic, shallots, and capers in oil and butter until shallots are translucent, about 5 minutes. Mix in tomato sauce, Italian seasoning, and red pepper flakes; stir until well incorporated. Cover and reduce heat to medium-low; allow to simmer for 10 minutes.
• Add mussels to the pan and cover tightly. Raise heat to medium-high and cook until all mussels have opened, about 10 minutes. Remove from heat, garnish with chopped green onions to serve. Discard any unopened mussels.

THAI-STYLE MUSSELS

Steps:

• Wash the mussels thoroughly, discarding any that aren't tightly closed.
• Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks. Cut the lemongrass into 4 pieces, then finely slice the chilli.
• In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes.
• Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan.
• Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels.
• Finish with a squeeze of lime juice, then sprinkle with coriander leaves and the remaining chilli to serve.

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 IN YUMMILICIOUS LEMONGRASS BROTH

Steps:

• Place stock, ginger, lemongrass and lemon rind in a saucepan over high heat.
• Bring the broth to the boil then add the mussels and cook for 2-3 minutes or until the mussels open.
• Discard any mussels that don't open.
• Serve mussels in deep bowls with the broth and some bread or with some cooked pasta.

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! :).