Photo courtesy of Gypsy Kitchen

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
  • Coconut Lime Sauce
  • 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
  1. 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.
  2. 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.

  • From Matthew Ridgway of Gypsy Kitchen in Atlanta, Georgia

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