KAFFIR
LIME MUSSELS WITH LEMON GRASS
Give
fresh mussels a Far Eastern flavour by using some kaffir lime leaves,
garlic and lemon grass in the stock used for streaming them.
Ingredients:
SERVES 4
750 g/1 ½ lb live mussels
1 tbsp sesame oil
3 shallots, chopped finely
2 garlic cloves, chopped finely
1 stalk lemon grass
2 Kaffir lime leaves
2 tbsp chopped fresh coriander (cilantro)
finely grated ring of 1 lime
2 tbsp lime juice
300 ml/ ½ pint/1 ¼ cups hot vegetable stock
crusty bread, to serve
TO GARNISH
Fresh coriander (cilantro) sprigs
Lime wedge
Directions
1.
Using a small
sharp knife, scrape the breads off the mussels under cold running water.
Scrub them well, discarding any that are damaged or remain open when
tapped. Keep rinsing until there is no trace of sand.
2.
Heat the sesame
oil in a large saucepan and fry the shallots and garlic gently for about
2 minutes until softened.
3.
Bruise the
lemon grass, using a meat mallet or rolling pin.
4.
Add the lemon
grass to the saucepan with the Kaffir lime leaves, coriander (cilantro),
lime rind and juice, mussels and stock. Put the lid on the saucepan and
cook over a medium heat so that the mussels steam for 3-5 minutes. Shake
the saucepan from time to time.
5.
Check that the
mussels have opened and discard any that remain shut. Lift them out into
4 warmed soup plates. Boil the remaining liquid rapidly so that is
reduces slightly. Remove the lemon grass and Kaffir lime leaves, then
pour the liquid over the mussels.
6.
Garnish with
the fresh coriander (cilantro) and lime wedge, and serve at once with
chunks of crusty bread so soak up the juices.
MUSSELS
Mussels are now farmed, so they should be available from good
fishmongers throughout the year.
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