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Spice Market's Steamed Mussels With Lemongrass

Updated 7:00 PM EST, Fri, Aug 13, 2010

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Spice Market's chef de cuisine Anthony Ricco infuses young coconut juice with fragrant lemongrass to give the delicious bivalves a Southeast Asian accent.

Steamed Mussels With Lemongrass, Basil And Dried Chilies In Coconut Juice

Lemongrass Infusion
20 oz coconut juice (2 cans)
2 tsp Galangal, peeled and chopped
4 stalks lemongrass, bruised and chopped
1 lemon, zested
1 green Thai chili split in half
1/2 cup lemon juice
4 tsp salt

Combine coconut juice with galangal and chili and bring to boil. Add lemongrass and lemon peel and stir well, bring to 180 degrees and remove from heat. Let cool, uncovered at room temp. Strain through chinois, pushing for total extraction, then season with lemon juice and salt. Reserve until needed.

2 tbsp olive oil
1 tsp minced garlic
1 tsp minced shallot
1 tsp dried red Thai chili, crushed
12 oz mussels, thoroughly washed and debearded
1 cup Thai basil, cut into a wide chiffonade
3 oz Lemongrass Infusion

Coat the bottom of a medium saucepan with olive oil and add the garlic and the shallot. Cook until golden, then add the chili, the mussels, 2 oz of the lemongrass infusion and half the basil and sprinkle gently with salt.  Cover and cook, shaking, over high heat until mussels have opened. Transfer mussels into a ceramic pot and garnish with remaining basil.
 

First Published: Aug 13, 2010 1:22 PM EST
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