Blue mussels with a hint of Asia

Blue mussels is festive food, often shared on a warm summer day with friends and family. Adding some Asian flavors are sure to awaken your taste buds. The recipe is also applicable to other mussels and clams.

Serves 4

2 kg blue mussels
2 cloves garlic 
½ chili, red
50 g ginger, fresh
3 cm lemongrass
2 shallots
1tb butter, unsalted
2 dl coconut milk
1,5 dl heavy cream
coriander, fresh

Scrub and wash the mussels, control that all the shells are properly closed. Disregard mussels that you doubt. Finely chop ginger, garlic, chili, lemongrass, shallots, and sauté them in a pot with butter. Add the mussels and pour over coconut milk and heavy cream. Cook for two minutes or until the mussels have opened. Use a big spoon to lift the mussels out and keep them in a bowl. Reduce the stock a little until it thickens and strain it. If you have a hand mixer, you can make it fluffy and light. Adjust the stock with lime and coriander.

Serve blue mussels with the stock poured over and bread.

Photo and recipe courtesy: Norwegian Seafood Council.