CONNEMARA MUSSELS WITH LEMONGRASS AND GINGER

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Renvyle House Hotel, Connemara, Co. Galway, H91 X8Y8, Galway, Ireland Tel.: +353 (0)95 46100, Email: info@renvyle.com

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.