Spicy Mussels with Ginger and Lemongrass

Name: Spicy Mussels with Ginger and Lemongrass
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon Asian fish sauce; 2 Tbsps canola oil; 2 Tbsps minced cilantro; 2 Tbsps finely grated peeled fresh ginger; 1 jalapeño, partially seeded and minced; 2 Tbsps minced fresh lemongrass, tender inner white bulb only; 1 teaspoon light brown sugar; 1 kilograms mussels, preferably from New Zealand, scrubbed and debearded; 1 teaspoon unsalted butter; 59 milliliters water

Spicy Mussels with Ginger and Lemongrass might be just the hor d'oeuvre you are searching for. This recipe serves 4. Watching your figure? This gluten free, fodmap friendly, and pescatarian recipe has 206 calories, 17g of protein, and 11g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. If you have jalapeño, lemongrass, brown sugar, and a few other ingredients on hand, you can make it. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas

Instructions

Heat the canola oil in a large, deep skillet.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the ginger, lemongrass and jalapeo and cook over high heat until fragrant, about 1 minute.

Ingredients you will need

Lemon Grass

Ginger

Add the mussels and water and toss to coat. Cover and cook, stirring occasionally, until the mussels open, about 5 minutes. Using a slotted spoon, transfer the mussels to a large, deep bowl; discard any mussels that do not open.

Ingredients you will need

Mussels

Water

Equipment you will use

Slotted Spoon

Bowl

Carefully pour any accumulated mussel liquid back into the skillet. Stir in the brown sugar, Asian fish sauce, unsalted butter and minced cilantro.

Ingredients you will need

Fish Sauce

Unsalted Butter

Brown Sugar

Cilantro

Mussels

Equipment you will use

Frying Pan

Pour the pan sauce over the mussels and serve immediately.

Ingredients you will need

Mussels

Sauce

Equipment you will use

Frying Pan

Equipment

Frying Pan

Slotted Spoon

Bowl

Ingredients

Servings:

1teaspoon

Asian fish sauce 2Tbsps

canola oil 2Tbsps

minced cilantro 2Tbsps

finely grated peeled fresh ginger 1

jalapeño, partially seeded and minced 2Tbsps

minced fresh lemongrass, tender inner white bulb only 1teaspoon

light brown sugar 1kilograms

mussels, preferably from New Zealand, scrubbed and debearded 1teaspoon

unsalted butter 59milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.