Steamed Mussels with Coconut Vegetable Broth
Steamed Mussels with Coconut Vegetable Broth
Directions
- Slice French bread on the bias into ¼-inch slices. Brush with EVOO and bake until crispy and golden brown.
- In a sauté pan, add one tablespoon olive oil and sauté red onion until translucent. Add ginger, lemongrass and lime leaves; sauté to release fragrance. Add water, Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate, coconut milk and lime juice and bring to a simmer.
- Add mussels, cover and steam until they open.
- Once mussels open, transfer to serving bowl and pour broth over the top of the mussels. Garnish with Fresno chilies, fresh cilantro and a squeeze of fresh lime.
- Serve immediately with crusty bread on the side.
Ingredients
- 1/2 loaf bread, French, crusty
- 3 tbsp oil, olive, extra virgin
- 1/2 ea onion(s), red, minced
- 1 ea ginger, fresh, 1 in. piece, sliced
- 1 stalk ea lemongrass
- 3 ea lime leaves
- 1/2 cup water
- 1 1/2 tsp Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate
- 1.2 cup coconut milk
- 2 ea lime(s), juiced
- 2 lbs mussels, fresh, scrubbed
- 1 ea chile(s), fresno, thinly sliced on the bias
- 1/4 bunch cilantro, fresh