Esta es una exhibición prevé de cómo se va ver la receta de 'Chef Emeril's Asian Inspired Mussels' imprimido.

Receta Chef Emeril's Asian Inspired Mussels
by Global Cookbook

Chef Emeril's Asian Inspired Mussels
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 2

Ingredientes

  • 3 c. shrimp stock
  • 2 x Kaffir lime leaves
  • 1/4 c. minced lemon grass
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. sugar
  • 1 tsp black peppercorns
  • 1/2 tsp salt
  • 1 Tbsp. minced shallots
  • 1/2 tsp sesame oil
  • 2 Tbsp. extra virgin olive oil
  • 1/2 Tbsp. minced garlic
  • 1/2 tsp red pepper flakes
  • 1/2 Tbsp. grated fresh ginger
  • 1 Tbsp. minced scallions
  • 1 lb fresh mussels scrubbed well, and beards removed
  • 1 c. unsweetened coconut lowfat milk
  • 1/4 c. minced cilantro leaves

Direcciones

  1. For the broth, bring all ingredients to a simmer. Reduce to 1 c. and strain. Set aside.
  2. In a large saucepan, heat the sesame oil and extra virgin olive oil over high heat till smoking. Add in the garlic, red pepper flakes, ginger and scallions and stir for 5 seconds. Add in the mussels and stir to coat. Cover the saucepan and allow to cook for 2 min. Add in the lemon grass broth, and cook, still covered, for 2 more min, or possibly till heated through and mussels are beginning to open. Add in the coconut lowfat milk and cilantro and stir to combine well. Divide the mussels among 2 large bowls and ladle the broth over all. Serve immediately.
  3. This recipe yields 2 appetizer servings.