Mussels congo

1 servings

Ingredients

Quantity Ingredient
1 kilograms Mussels
125 millilitres Dry white wine
50 grams Unsalted butter
1 Stalk lemongrass; finely chopped
1 small Green chilli
10 grams Finely chopped ginger
1 small Sliced onion
1 small Sliced carrot
20 millilitres Coconut cream
50 millilitres Whipping cream
1 teaspoon Chopped coriander
Salt and pepper

Directions

SAUCE

Add butter to the pan and melt, then add the carrot, lemongrass, onion, chilli and ginger and sweat for 10 minutes.

Place the pan on the stove to heat up, add the mussels then the wine and cover with a lid for 2 minutes or until all the mussels are opened. Drain the stock into the vegetables and cook for 15 minutes. You may add 5g flour and 5g butter mixed to a paste and then whisked to the stock if you prefer a thicker sauce.

Cool the mussels in iced water and set aside.

Add the cream and the melted coconut cream to the sauce and simmer for 10 minutes, then season if required.

Place the cooked mussels on the stove then add the sauce and simmer for 3 minutes. Serve topped with chopped coriander.

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Carlton Food Network

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