Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
3 shallots, sliced
2 jalapenos, sliced with seeds
5 slices galangal
2 pounds PEI mussels, scrubbed
2 tablespoons fish sauce
4 cups chicken stock
1 cup coconut milk
Juice of 5 limes
Canola oil to cook
Kosher salt and freshly ground black pepper to taste
Directions
In a stock pot over high heat coated lightly with oil, saute shallots, jalapenos and galangal until slightly softened and fragrant, about 1 minute. Add mussels and deglaze with fish sauce and add stock and lime juice. Cover and let come to a simmer and cook for about 5 minutes, until mussels have opened. Uncover, check that mussels have opened, add coconut milk and check for flavor and season, if necessary.
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