Mussels with Chile, Ginger, and Lemongrass
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 2
INGREDIENTS
1kg fresh mussels, in their shells
½ teaspoon cumin seeds
2 lemongrass stalks, outer layers discarded, cores bashed and finely chopped
½ tablespoon chopped fresh ginger
1 red chile, deseeded and chopped
1 garlic clove, chopped
1 tbsp sunflower oil
200ml/ 6.7 oz can coconut milk
1 tablespoon Thai fish sauce
Finely grated zest and juice of ½ lime, plus lime wedges to serve
3 tablespoons chopped fresh coriander, plus extra sprigs to serve
INSTRUCTIONS
First clean the mussels by scrubbing well in cold water to remove barnacles and make sure you remove any beards. Make sure you discard any that are open and don’t close when tapped on a hard surface.
Put the cumin seeds in a pestle and mortar and lightly crush.
Add the chopped lemongrass, ginger, chillies and garlic and crush to a paste.
Heat the oil in a pan with a lid. Add the spice paste to the pan and fry on on a low heat for minute before adding the coconut and bringing it to the boil.
Add the mussels to the pan and cover. The mussels will take about three minutes to cook and open. If any mussels remain shut discard them and add the fish sauce, lime zest and juice and the chopped coriander.
Serve in a bowl, with lime wedges and garnish with a little more coriander. If you want a more substantial meal you could also serve with some steamed basmati rice.
From cygnetkitchen.co.uk