Mussels in Lemon Grass Broth

Ingredients

2 tablespoons olive oil
1/2 teaspoon sesame oil
1 tablespoon chopped green onions (green parts only)
1 1/2 teaspoons minced garlic
1 1/2 teaspoons grated ginger root
1/2 teaspoon red pepper flakes
2 pounds fresh mussels, well rinsed in several changes of water
1 cup unsweetened coconut milk
1/2 cup coarsely chopped cilantro
LEMON GRASS BROTH:
3 cups shrimp stock, or fish stock
2 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
1/4 cup chopped fresh lemon grass
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 teaspoon whole black peppercorns
1/2 teaspoon salt
1 tablespoon chopped shallots

Instructions

or the lemon grass broth:
In a medium, heavy pot, combine all the ingredients and bring to a boil. Reduce the heat to medium-low and simmer until reduced to 1 cup in volume, 20 to 25 minutes. Strain through a fine mesh strainer into a clean saucepan.

In a heavy, medium pot, heat the olive oil and sesame oil over medium-high heat to smoking. Add green the onions, garlic, ginger, and red pepper flakes, stir, and cook for 5 seconds. Add the mussels and stir to coat. Cover and cook for 2 minutes. Add the lemon grass broth, cover, and cook for 1 minute. Add the coconut milk and cilantro, and stir well to combine. Cook until the coconut milk is just warmed through, 15 seconds.

Remove from the heat and serve immediately.

Yield: 4 servings