yields
4 to 6 servings
2 pounds mussels
1 pinch chili threads
4 mint leaves
1 cup cooked orange lentils
1 teaspoon mined ginger
2 garlic cloves, thinly sliced
1 shallot, thinly sliced
Coconut lime sauce (recipe follows)
4 basil leaves, torn
6 slices semi-dried chorizo
2 cups whole milk
2 cups heavy cream
1 can unsweetened coconut milk
3 lime leaves
1 tablespoon kosher salt
1 tablespoon sugar
2 lemongrass stalks, thinly sliced
1 bunch mint, coarsely chopped
Juice of 4 limes
1 large can clam broth
Ingredients
Coconut Lime Sauce
steps
- Place mussels, chili threads, mint, orange lentils, ginger, garlic and shallot into a large sauté pan over high heat and cook for 2 minutes. Deglaze pan with approximately 1 to 2 cups of coconut lime sauce and place lid on pan. Cook until mussels have opened.
- Add basil and chorizo to sauce to finish. Stir to combine. Serve immediately.
Coconut Lime Sauce
Combine milk, cream, clam juice, lime leaves salt, sugar, and lemongrass in a large pot and bring to a boil over medium heat. Remove pot from heat. Add mint and lime juice to pot and let steep. Season to taste with salt and pepper.
Date Published: 04.05.16
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- From Matthew Ridgway of Gypsy Kitchen in Atlanta, Georgia
