Lemongrass Mussels
Serves 2
For the coconut reduction
2g cardamom pods
40g lemongrass
1g kaffir lime leaves
2g coriander seeds
400g coconut milk
160g coconut cream
For the mussels and mussel juice
500g mussels
100g white wine
For the mussel ‘stew’
10g olive oil
1 garlic clove, peeled and finely chopped
5g fresh ginger, peeled and finely grated
1g Thai chili, finely chopped
85g onion, peeled and finely chopped
90g red pepper, finely chopped
150g reserved mussel juice
reserved coconut reduction
reserved mussels
5g basil
1 lime, zest and juice
For the coconut reduction, start by crushing the cardamom pods and chopping the lemongrass and kaffir lime leaves. Add to a hot pan, along with the coriander seeds and toast until fragrant. Add the coconut milk and coconut cream and reduce the mixture to approximately 100g. Set aside to keep warm.
In the meantime, add the mussels and white wine to a very hot pan and cover with a lid, allowing the mussels to steam for 2-3 minutes. Give the pan a shake, add 50g water and place the lid back, steaming for an additional 2 minutes. Remove from the heat and strain the mussels, reserving the juices. Discard any unopened mussels.
To finish the mussel ‘stew’, heat the oil in a large pan over moderate heat and add the garlic, ginger and chilli and gently sweat for 1-2 minutes. Add the onion, red pepper and coconut reduction and cook for 3-4 minutes, stirring constantly. Allow the mixture to reduce for an additional 3 minutes. Add the reserved cooked mussels, and stir in the basil, lime zest and lime juice and season as needed with sea salt.
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