Steamed Mussels in Spicy Asian Broth
This recipe was partially inspired by the throw-down champ, Bobby Flay. His
Steamers in Red Chile Pesto Broth is something I did a twist on in the past–it’s delicious. It’s not difficult to make and it looks elegant if you arrange it with a little care when serving. I think you’ll agree the Asian flavors are there, you could opt for slightly less heat perhaps (use less serrano). Very little less if you go that route, however.
1 lb mussels
1/2 cup olive oil
1 tbsp olive oil
1 shallot, chopped
2 tbsp roasted garlic
1 tbsp grated ginger
1 12oz can beer
1/3 cup lime juice
1/2 tsp chinese five spice
1 tbsp soy sauce
1/4 cup serrano peppers, minced
Add all ingredients except mussels into a saute pan. Simmer over medium heat for 30 minutes, stirring occasionally.
Rinse mussels thoroughly. Raise heat of broth to bring it to a low boil. Add mussels, cover and allow them to cook for a few minutes until the mussel shells are open. Discard all mussels which do not fully open. Serve a few mussels and a few spoonfuls of broth. My suggestion is to serve it over rice.
You might notice the “double olive oil” above. I should’ve explained that better. I actually did 1 tablespoon of oil with garlic prior to adding the other ingredients soon after. I typically work in this fashion, particularly where garlic, onion or shallot are concerned.