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Home > Recipes > With Classic Seafood Stock
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Steamed Mussels with Chile & Lemongrass
Serves 2
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There's nothing like a pot of mussels and french fries when in Belgium. When some of the ingredients come from halfway around the world, the fusion of flavors is tantalizing. Serve with crusty French bread to soak up every last drop of sauce.
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Ingredients:
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- 1 T. (15 mL) unsalted butter
- ½ medium red onion, sliced
- 1 stalk lemongrass, trimmed, center portion finely chopped
- 1 clove garlic, finely chopped
- ½ Thai chile or 1 small jalapeño pepper, seeded and thinly sliced
- 1 lb. (454 g) mussels, scrubbed and debearded
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- 2 c. (500 mL) dry white wine
- 1½ oz. (45 g) Glace de Fruits de
Mer Gold®
- 1 c. (250 mL) hot water
- 3 large sprigs flat-leaf parsley
- Juice of ½ lemon
- Salt and freshly ground black pepper to taste
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Melt butter in a deep casserole over medium-high heat. Add onion and cook until just wilted, then stir in lemongrass, garlic, and chile and cook for 30 seconds. Add mussels, wine, diluted
Glace de Fruits de Mer Gold®, and parsley. Cover and cook just until mussels open. Squeeze on lemon juice, season with salt and pepper, stir, and serve. Discard any mussels that do not open.
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