You Will Need:
Lemongrass, 2 stalks, cut into 4 pieces
Cilantro, ¼ cup, chopped
Mussels, 2 lbs, washed
Coconut Milk, 1 can
Garlic, 3 Tbsp, sliced
Salt, 1 tsp
Black Pepper, ½ tsp
Lime Juice, ¼ cup
Olive Oil, 2 Tbsp
Recipe Serves: 4
1. In a large pot sauté the garlic in olive oil. Add 1 cup of water, lemongrass and mussels. Cover and steam for 10 minutes or until shells pop open.
2. Add lime juice and coconut milk to mussels. Cook for 3 more minutes. Remove mussels and reduce sauce by half.
3. Pour sauce over mussels. Sprinkle chopped cilantro over mussels. Serve warm with bread and your favorite white wine.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg