T
Terry Pogue
Guest
Mussels With Lemon Grass
Serves 4
Published in: http://www.sallys-place.com
2 tablespoons olive oil
3 plump lemongrass
1/2 onion -- sliced
2 clove garlic -- smashed
3/4 cup white wine
1/4 teaspoons red pepper flakes
1/8 cup chopped cilantro
2 pounds Prince Edward Island mussels -- beards removed
salt and pepper to taste
Put the oil in a stainless steel pot large enough to hold all the
ingredients. Turn the heat to medium. Strip the course, dry outer
leaves from the lemon grass. Cut off the base where the root begins
and discard. Cut the bulb into rings about 1/4 thick. Only go up
about 4 or 5 inches, where the bulb stays white and tender.
When the oil is hot add the lemon grass and stir for a minute. This
helps to release the flavorful oils. Add the onions and cook over
medium until they begin to turn golden, approximately three minutes.
Add the garlic, white wine, pepper flakes and cilantro, and continue
to cook 2 more minutes to blend flavors. Add the mussels to the pot,
cover with a lid, and turn up the heat to high. This will steam the
mussels open.
Check in a few minutes to see if the majority of mussels have opened.
If so, ladle them into serving dishes, being sure to discard any that
have not opened as they are unsafe to eat. Taste the broth and add
salt and pepper if necessary. Strain the broth onto the mussels and
serve at once.
Good served either as a first course for 8, or dinner for 4.
Exported from A Cook's Books -- Recipe management for Macintosh
--
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Serves 4
Published in: http://www.sallys-place.com
2 tablespoons olive oil
3 plump lemongrass
1/2 onion -- sliced
2 clove garlic -- smashed
3/4 cup white wine
1/4 teaspoons red pepper flakes
1/8 cup chopped cilantro
2 pounds Prince Edward Island mussels -- beards removed
salt and pepper to taste
Put the oil in a stainless steel pot large enough to hold all the
ingredients. Turn the heat to medium. Strip the course, dry outer
leaves from the lemon grass. Cut off the base where the root begins
and discard. Cut the bulb into rings about 1/4 thick. Only go up
about 4 or 5 inches, where the bulb stays white and tender.
When the oil is hot add the lemon grass and stir for a minute. This
helps to release the flavorful oils. Add the onions and cook over
medium until they begin to turn golden, approximately three minutes.
Add the garlic, white wine, pepper flakes and cilantro, and continue
to cook 2 more minutes to blend flavors. Add the mussels to the pot,
cover with a lid, and turn up the heat to high. This will steam the
mussels open.
Check in a few minutes to see if the majority of mussels have opened.
If so, ladle them into serving dishes, being sure to discard any that
have not opened as they are unsafe to eat. Taste the broth and add
salt and pepper if necessary. Strain the broth onto the mussels and
serve at once.
Good served either as a first course for 8, or dinner for 4.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/