Coconut-Lime Mussels with Garlic Bread








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YIELD: 4 servings
TOTAL TIME: 20 minutes
ACTIVE TIME: 15 minutes

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Olive oil, extra virgin 30 g 30 mL / 2 tbsp
Shallots, minced 2 shallots
Garlic, minced 2 cloves
Ginger, peeled & grated 5 g 2 tsp
Lemongrass, minced 3 g 2 tsp
Lime juice 45 g 45 mL / 3 tbsp
White wine 480 g 480 mL / 2 cups
Coconut milk, unsweetened 230 g 230 mL / 1 cup
Mussels, scrubbed & debearded 1.2 kg / 2½ lb
Bread or baguette 4 thick slices
Olive oil, extra virgin For brushing
Garlic, whole clove 1 clove
Parsley, minced 7 g 2 tbsp

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In a large pot, heat olive oil over medium-high heat. Add shallots and sauté until translucent, about 2 minutes. Stir in garlic, ginger, and lemongrass. Sauté until fragrant, about 30 seconds. 

Stir in lime juice and white wine, scraping up any browned bits from the bottom of pot. Bring the wine mixture to a boil and cook for about 2 minutes. Reduce heat to medium and stir in coconut milk. 

Add mussels to the pot and stir. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed. Transfer the mussels, evenly, to 4 bowls. 

Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts. 

Pour the broth over the mussels. Garnish with parsley. 

Serve mussels with the garlic toasts. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Often you can buy mussels that are debearded. This saves a lot of time, but if you can’t find them, cleaning them is not difficult. Lightly scrub the shell with a paper towel. On one side, a furry piece will come out of the shell; with your hands pull that away from the mussel. It might take a bit of force, but should come off. Repeat with all mussels
  • For fresh lemongrass, peel and use only the midsection of the stalk. Smash it with the flat side of a chef's knife to make mincing easier
  • Fresh lemongrass can be hard to find. Alternatively, you can use dried lemongrass, lemongrass paste or lemon zest. The zest from one medium lemon is equivalent to about two stalks of lemongrass
  • Alternatively, you can garnish the mussels with shallots 

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