Chef Emeril's Asian-Inspired Mussels

Recipe Ingredients

		Broth
3 cups	711ml	Shrimp stock
2		Kaffir lime leaves
1/4 cup	36g / 1.3oz	Chopped lemon grass
1 tablespoon	15ml	Rice wine vinegar
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Black peppercorns
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Chopped shallots
		Mussels
1/2 teaspoon	2.5ml	Sesame oil
2 tablespoons	30ml	Olive oil
1/2 tablespoon	7.5ml	Chopped garlic
1/2 teaspoon	2.5ml	Red pepper flakes
1/2 tablespoon	7.5ml	Grated fresh ginger
1 tablespoon	15ml	Chopped scallions
1 lb	454g / 16oz	Fresh mussels - scrubbed well,
		And beards removed
1 cup	237ml	Unsweetened coconut milk
1/4 cup	4g / 0.1oz	Chopped cilantro leaves

Recipe Instructions

For the broth, bring all ingredients to a simmer. Reduce to 1 cup and strain. Set aside.

In a large saucepan, heat the sesame oil and olive oil over high heat until smoking. Add the garlic, red pepper flakes, ginger and scallions and stir for 5 seconds. Add the mussels and stir to coat. Cover the saucepan and allow to cook for 2 minutes. Add the lemon grass broth, and cook, still covered, for 2 more minutes, or until heated through and mussels are beginning to open. Add the coconut milk and cilantro and stir to combine well. Divide the mussels among 2 large bowls and ladle the broth over all. Serve immediately.

This recipe yields 2 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C07) - from the TV FOOD NETWORK

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