Yield: Serves 2 as an appetizer
Ingredients:
Main Ingredients:
1 tablespoon butter
2 cloves garlic, sliced and blanched
3 fresh Thai chilies, cut into thin rings
20 farmed-raised mussels, cleaned
¾ cup Thai Coconut Broth, (recipe follows)
1 red bell pepper, ” dice
2 scallions, thinly sliced
Thai Coconut Broth:
2 tablespoons peanut oil
1 ounce fresh ginger, smashed
1 ounce galangal
5 cloves garlic
5 fresh Thai chilies
2 shallots, chopped
1/4 cup Thai basil leaves
5 – 14 oz. cans coconut milk
1 lemongrass stalk, smashed
2 tablespoons fish sauce
1 tablespoon lemon juice
2 tablespoons sugar
¼ cup kaffir lime leaves
Salt and pepper, to taste
Thai Coconut Broth Procedure:
In a large sauté pan, melt butter and sauté garlic and chilies over medium heat. Add mussels and heat slightly. Add Thai Coconut Broth and cover. Cook until mussels have opened. Mix in the diced red pepper. Pour in a bowl and garnish with scallions.
Main Procedure:
Heat peanut oil in saucepan. Add ginger, galangal, garlic, chilies, shallots and basil leaves. Sweat for 5 minutes. Add coconut milk, lemongrass, fish sauce, lemon juice, sugar, kaffir lime leaves, salt and pepper. Simmer for 15 minutes. Remove from heat and strain through a fine mesh strainer. Cool.
Submitted By: Wolfgang Puck
Recipe Author: Wolfgang Puck
Original Photograph By:
Photograph Retouched By: Recipe Spy
Source: http://www.wolfgangpuck.com/assets/pdf/SustainableSeafoodRecipes_All%20Cities.pdf