Lemon Grass Steamed Mussels

Source: University of Maine
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Main Ingredient: Seafood
Menu Part: Entree
Cuisine Type: American
Serves: Serve six mussels per customer, five servings

This dish is filled with flavor. From fresh lemon grass to freshly chopped garlic, these mussels hold onto flavor in every bite.

Ingredients

1/3 cup fresh parsley
2 1/2 tsp. fresh tarragon
1 1/4 tsp. fresh thyme
3 tbsp. trimmed shallot
3 tbsp. fresh lemon grass
1 1/2 lb. Maine mussels
1 1/3 cup water
1/2 tbsp. chopped garlic
2/3 cup Chablis wine
1/2 lb. unsalted butter

Steps

  1. Chop parsley, thyme, tarragon and shallots.
  2. Slice lemon grass very thin.
  3. Reserve rest of lemon grass stocks for garnish.
  4. In steam kettle, add all ingredients except butter.
  5. When mussels just open, remove from stock. Place in 2-inch hotel pan. Be careful not to overcook.
  6. Add butter, a little at a time, to simmering stock. Pour stock over mussels.
  7. Bruise 4 stocks of lemon grass and place into hotel pans for added flavor.