Steamed Mediterranean Mussees
|Lemongrass stalks||2 (White Part Only)|
|Plum tomatoes||1 , cored and diced (Roma)|
|Chicken stock||1 Cup (16 tbs)|
|Unsweetened coconut milk||1 Cup (16 tbs)|
|Minced shallot||1 Tablespoon|
|Minced cilantro||1 Tablespoon|
|Minced garlic||2 Teaspoon|
|Mediterranean mussels||4 Pound, cleaned and debearded|
|Butter||1⁄2 Cup (8 tbs), cut in pieces and chilled|
|Freshly ground black pepper||To Taste|
FINELY CHOP one of the stalks of lemongrass; thinly slice the second stalk diagonally.
Put the lemongrass in a large pot with the tomato, chicken stock, coconut milk, shallot, cilantro, and garlic and bring just to a boil.
Add the mussels, cover the pot, and cook over medium-high heat until the mussels begin to open, about 3 minutes.
Transfer the opened mussels to a large bowl and continue cooking the rest until they have opened, 2 to 3 minutes longer.
Discard any mussels that do not open.
BRING THE COOKING LIQUID to a boil, and boil until reduced by about half.
Add the chilled butter and stir over medium heat until it gently melts into the sauce.
Remove the pan from the heat and taste the sauce for seasoning.
ARRANGE THE MUSSELS in individual shallow bowls, pour the sauce over them, and serve immediately.