lulu & me presents chef karen's mussels with lemon

Name: LuLu & Me Presents Chef Karen's Mussels with Lemon
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 pound(s) rope cultured mussels; 1/2 cup(s) fresh ginger root peeled and diced; 1 cup(s) lemon grass sliced; 4 - scallions diced; 1/4 cup(s) sliced garlic; 1 medium jalapeno diced with seeds; 2 tablespoon(s) cilantro; 1/4 cup(s) canola oil; 1 1/2 cup(s) water; 1 quart(s) dry white wine; 1 tablespoon(s) fresh lemon juice; 4 tablespoon(s) cold, unsalted butter; 1 tablespoon(s) lemon zest

review

Private Recipe by

D I

@DI_5a73888fd0a09

Anywhere, AL

From Chef Karen Forhatz Miele at LuLu & Me: I have been thinking about cooking lighter dishes for the spring. It really will get warmer one of these days! Our Tuesday night special on April 1st is Mussels with Lemon grass and Ginger. The dish has a bright, fresh zing from the ginger and jalapeno, but is mellowed by the lemon grass and butter. At Lulu’s, we prepare the plate with a redolent shrimp broth in addition to the lemon grass and ginger. I have streamlined the recipe for you to cook at home, but first, come and have it at Lulu’s. See you on Tuesday. Karen

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yield 4 serving(s)

prep time 20 Min

cook time 20 Min

method Saute

Ingredients For lulu & me presents chef karen's mussels with lemon

4 lb

rope cultured mussels
1/2 c

fresh ginger root peeled and diced
1 c

lemon grass sliced
4

scallions diced
1/4 c

sliced garlic
1 md

jalapeno diced with seeds
2 Tbsp

cilantro
1/4 c

canola oil
1 1/2 c

water
1 qt

dry white wine
1 Tbsp

fresh lemon juice
4 Tbsp

cold, unsalted butter
1 Tbsp

lemon zest

How To Make lulu & me presents chef karen's mussels with lemon

1
Prepare the ginger, lemon grass, garlic, scallion, jalapeno and cilantro.

2
Pulse the above ingredients in a food processor to a medium fine paste.
3
Clean the mussels.
4
Heat a skillet large enough to hold the mussels.
5
Add the ¼ c. Canola oil. Heat until the oil is shimmering.
6
Add the ginger, lemon grass paste.
7
Sauté for 1 minute.
8
Add the mussels. Stir to coat mussels with paste.
9
Add white wine and water. Cover. Cook until all mussels have opened.
10
Place mussels in 4 warm bowls
11
Finish the sauce. Bring the sauce to a boil.
12
Add the lemon juice, butter and salt to taste.
13
Bring back to a boil for 1 minute. Strain the sauce through a fine mesh strainer. Discard solids.
14
Spoon sauce over mussels. Garnish with lemon zest.
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