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Chef Emeril's Asian-Inspired Mussels Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasChef Emeril's Asian-Inspired Mussels Recipe - Cooking Index

Chef Emeril's Asian-Inspired Mussels

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 2 people

Recipe Ingredients

  Broth
3 cups 711mlShrimp stock
2   Kaffir lime leaves
1/4 cup 36g / 1.3ozChopped lemon grass
1 tablespoon 15mlRice wine vinegar
1 tablespoon 15mlSugar
1 teaspoon 5mlBlack peppercorns
1/2 teaspoon 2.5mlSalt
1 tablespoon 15mlChopped shallots
  Mussels
1/2 teaspoon 2.5mlSesame oil
2 tablespoons 30mlOlive oil
1/2 tablespoon 7.5mlChopped garlic
1/2 teaspoon 2.5mlRed pepper flakes
1/2 tablespoon 7.5mlGrated fresh ginger
1 tablespoon 15mlChopped scallions
1 lb 454g / 16ozFresh mussels - scrubbed well,
  And beards removed
1 cup 237mlUnsweetened coconut milk
1/4 cup 4g / 0.1ozChopped 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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