Jerk Mussels Food

THAI-INSPIRED MUSSELS WITH COCONUT MILK AND LEMONGRASS

Steps:

• For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves.
• For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels.

JERK MUSSELS

Steps:

• Place all of the ingredients, except for the oil, mussels, tomatoes and lemon, into a food processor and blend to a rough paste. Loosen the mixture by mixing in a bit of vegetable or sunflower oil.
• Heat a wok until smoking, then add the paste. Fry for 1-2 minutes, then add the mussels and cover with a lid. Cook for 3-4 minutes, or until the mussels have opened. Discard any mussels that remain closed. Stir in the chopped tomatoes.
• To serve, pile the mussels into a large bowl and serve with lemon wedges.

STEAMIN' MUSSELS

Steps:

• In a large soup kettle, over high heat, combine the chicken broth, wine, salt, and pepper; bring to a boil. Add the mussels, cover, and cook for about 3 to 4 minutes or just until the mussels open. Do not over cook the mussels. Discard any mussels that do not open by themselves.