I got this recipe idea from the Belgian restaurant, Belgo. I was fortunate enough to visit their establishment in London many years ago and was thrilled to see that they had a cookbook. I hope you enjoy this as much as my family did! Even the kids wanted more!
Mussels in Coconut Saffron Cream and Lime Gremolata
by Tracy
adapted from Mussels Congo in Belgo Cookbook
Gremolata:
by Tracy
adapted from Mussels Congo in Belgo Cookbook
Gremolata:
1 cup parsley, minced
2 cloves garlic, minced
1 jalapeno, seeded and minced
1 Tablespoon olive oil
Juice of 1 lime
Salt
Pepper
Combine all ingredients in a small bowl, set aside to let flavors meld.
2 pounds mussels, cleaned
½ cup dry white wine
1 cup water
4 Tablespoons butter
1 stalk lemon grass, finely chopped
1 jalapeno, seeded and chopped
1 Tablespoon ginger, minced
½ cup shallots, finely chopped
Salt
Pepper
6 Tablespoons Tropical Traditions Coconut Cream Concentrate
2 cloves garlic, minced
1 jalapeno, seeded and minced
1 Tablespoon olive oil
Juice of 1 lime
Salt
Pepper
Combine all ingredients in a small bowl, set aside to let flavors meld.
2 pounds mussels, cleaned
½ cup dry white wine
1 cup water
4 Tablespoons butter
1 stalk lemon grass, finely chopped
1 jalapeno, seeded and chopped
1 Tablespoon ginger, minced
½ cup shallots, finely chopped
Salt
Pepper
6 Tablespoons Tropical Traditions Coconut Cream Concentrate
6 Tablespoons heavy cream
Generous pinch saffron
Place mussels, wine and water in a heavy saucepan. Bring to boil over high heat. Cook until the mussels have opened. Keep stirring to ensure even cooking. This should only take a few minutes. Strain the mussels through a fine sieve and reserve the liquid. Discard any unopened mussels and return the opened mussels to the saucepan and cover. Set aside.
In another heavy saucepan, melt the butter. Add the lemongrass, jalapeno and ginger, cook for about 5 minutes. Add the shallots and cook stirring occasionally for another 5 minutes. Add the reserved mussel liquid and simmer for 30 minutes.
Add salt, pepper, coconut cream, heavy cream and saffron , simmer for another 10 minutes. Place the mussels in the liquid and simmer for another 2 minutes until mussels are heated through. Pour into a serving bowl and
serve over linguine.
Generous pinch saffron
Place mussels, wine and water in a heavy saucepan. Bring to boil over high heat. Cook until the mussels have opened. Keep stirring to ensure even cooking. This should only take a few minutes. Strain the mussels through a fine sieve and reserve the liquid. Discard any unopened mussels and return the opened mussels to the saucepan and cover. Set aside.
In another heavy saucepan, melt the butter. Add the lemongrass, jalapeno and ginger, cook for about 5 minutes. Add the shallots and cook stirring occasionally for another 5 minutes. Add the reserved mussel liquid and simmer for 30 minutes.
Add salt, pepper, coconut cream, heavy cream and saffron , simmer for another 10 minutes. Place the mussels in the liquid and simmer for another 2 minutes until mussels are heated through. Pour into a serving bowl and
serve over linguine.
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