CONNEMARA MUSSELS WITH LEMONGRASS AND GINGER
(Serves 4)
Ingredients:
- 3 tbsp Olive Oil
- 2 Chopped Cloves of Garlic
- 2 Shallots (dices)
- 2 Stalks of Lemongrass
- 150ml (5fl oz) Cream
- 1 small Tin of Coconut Milk
- 1 glass White Wine
- 2 Sprigs of Thyme
- 50g (2oz) Chopped Leeks
- 50g (2oz) Shredded Carrot
- 25g (1oz) Chopped Ginger
- 15 Mussels Washed
- 50g (2oz) Chopped Coriander
- Salt & Pepper
Method:
Heat the oil in a pot, add garlic, leeks, carrots, shallots, ginger and lemongrass as sweat for 4-5 minutes. Add thyme and keep warm.
Cook the mussels with wine for 4-5 minutes until they open. Remove the mussels and place in a serving dish.
Add the vegetables to the cooking liquid and reduce by one third. Add the coconut milk and cream and simmer for 3-4 minutes. Season to taste and add coriander.
Pour over the mussels and serve.
