Mussels with Sausage, Coconut Milk and Lime
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Stan Frankenthaler
Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.
Ingredients
2 tablespoons oriental sesame oil
2 1/2 cups thinly sliced red onions
8 ounces hot links sausage, cut into 1/2-inch pieces
1/4 cup thinly sliced peeled lemongrass
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
2 cups fish stock or bottled clam juice
1 cup canned unsweetened coconut milk
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoons ground coriander
1/4 cup chopped fresh cilantro
3 dozen mussels, scrubbed, debearded
Instructions
Heat oil in heavy large saucepan over medium-high heat. Add onion, sausage, lemongrass, ginger and garlic and sauté 5 minutes. Add all remaining ingredients except cilantro and mussels and bring to boil. Reduce heat and simmer 5 minutes. Mix in half of cilantro.
Meanwhile, place mussels in large pot. Cover and cook over medium heat until mussels open and release their juices, about 5 minutes (discard any mussels that do not open).
Divide mussels among shallow soup bowls. Stir any mussel liquid into coconut-milk mixture; ladle over mussels. Sprinkle with remaining cilantro.
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