Lemongrass and Coconut Mussels on Basmati Rice
- prep time45 min
- total time 82 min
- serves 0
Try these mussles on lemon grass skewers and basmati rice with creamy coconut curry.
3 Tbsp vegetable oil
2 cup sweet potato, peeled, cut into1-inch diced
½ cup white onions, chopped
½ cup celery, diced
½ cup leek, diced
1 cup red bell peppers, dice
3 tsp garlic, minced
4 Tbsp Thai red curry paste
6 kaffir lime leaves
4 Tbsp fish sauce
2 14 oz can cans of unsweetened coconut milk
4 lb(s) small mussels, scrubbed and bearded, broken or open mussels discarded
½ cup cilantro, chopped
¼ cup toasted almonds
Steamed basmati rice, accompanimentLemongrass Skewered Mussels wi
4 Tbsp basmati rice
1 Tbsp pink peppercorns
1 tsp ginger, finely grated
1 tsp kosher salt
1 tsp orange zest
3 lemongrass stocks, halved and trimmed to 6-inches long
36 mussels, steamed
2 Tbsp butter
1. In a large stockpot, heat the oil over medium heat. Add the sweet potato, onions, celery, leeks and bell peppers, and cook, stirring, until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the curry paste and lime leaves, stir to combine, and cook for 1 minute. Add the fish sauce and stir to combine. Add the coconut milk and bring to a boil. Lower the heat and simmer for 5 minutes. Add the mussels, cover and cook, shaking the pan occasionally, until the mussels open, about 5 minutes. Stir in the cilantro and remove from heat. Allow curry to sit, covered, for 1 minute. Remove 36 mussels from the shells to be reserved for lemongrass skewers.Lemongrass Skewered Mussels wi
1. Toss the basmati rice, pink peppercorns, ginger, salt and orange zest together. Place on a baking sheet. Bake in a 325F oven for 20 minutes or until rice is toasted and fragrant. Grind together in a spice grinder.
2. Skewer 6 mussels onto each lemongrass stalk. Dust the mussels generously with basmati and pink peppercorn dust. In a large skillet over medium-high heat, add the butter and cook the mussels on each side for about one minute.
3. Spoon the curried mussel and vegetable stew into serving bowls. Garnish with lemongrass skewered mussels and toasted almonds.