Mussels in Lemongrass Broth

Mussels in Lemongrass Broth Recipe from Malaysia

Region / culture: Malaysia | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Mussels in Lemongrass Broth is a flavorful and aromatic dish that combines the delicate taste of mussels with the zesty flavors of lemongrass and ginger. This dish is perfect for seafood lovers looking for a light and refreshing meal.

History

Mussels in Lemongrass Broth is a popular dish in Southeast Asian cuisine, where lemongrass is commonly used to add a citrusy and herbal flavor to dishes. This recipe combines the traditional flavors of lemongrass with the briny taste of mussels to create a unique and delicious dish.

Ingredients

3 cups of fish stock
2 tbsp of shredded ginger
2 stalks of lemongrass, finely chopped
2 tsp of shredded fresh lemon rind
1 kg of mussels, cleaned

How to prepare

In a saucepan over high heat, combine stock, ginger, lemongrass, and lemon rind.
Bring the broth to a boil, then add the mussels and cook for 2 – 3 minutes or until the mussels open.
Discard any mussels that do not open.
Serve the mussels in deep bowls with the broth and some bread or with some cooked pasta.

Variations

Add some coconut milk to the broth for a creamier texture.
Add some chili peppers for a spicy kick.

Cooking Tips & Tricks

Make sure to clean the mussels thoroughly before cooking to remove any sand or debris.

- Be careful not to overcook the mussels, as they can become tough and rubbery.

- Serve the mussels with some crusty bread or cooked pasta to soak up the flavorful broth.

Serving Suggestions

Serve the mussels in deep bowls with the broth and some crusty bread for dipping.

Cooking Techniques

Boil the broth until the mussels open, then serve immediately to prevent overcooking.

Ingredient Substitutions

You can use chicken or vegetable broth instead of fish stock.

Make Ahead Tips

You can clean the mussels and prepare the broth ahead of time, but wait to cook the mussels until just before serving.

Presentation Ideas

Garnish the mussels with some fresh herbs, such as cilantro or parsley, for a pop of color.

Pairing Recommendations

Serve the mussels with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop until warmed through.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

12g per serving

Fats

3g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamin C, iron, and potassium.

Alergens

This dish contains shellfish.

Summary

Mussels in Lemongrass Broth is a nutritious dish that is low in calories and high in protein. It is also a good source of vitamins and minerals.

Summary

Mussels in Lemongrass Broth is a delicious and nutritious dish that is perfect for seafood lovers. The combination of flavors in this dish is sure to impress your family and friends. Enjoy this dish as a light and refreshing meal any time of year.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Mussels in Lemongrass Broth. It was a warm summer day, and I had decided to visit my dear friend Lily, who was known for her amazing culinary skills. As soon as I walked into her kitchen, I was greeted by the most incredible aroma - a fragrant blend of lemongrass, garlic, and spices.

Lily was busy at work, carefully preparing a pot of mussels in lemongrass broth. I watched in awe as she expertly chopped lemongrass stalks and minced garlic, her hands moving with precision and grace. I couldn't help but ask her about the recipe, eager to learn the secrets behind this delicious dish.

With a twinkle in her eye, Lily began to recount the story of how she had first discovered the recipe. It was many years ago, during a trip to Thailand, where she had stumbled upon a small beachside restaurant run by a local family. Intrigued by the enticing smells wafting from the kitchen, Lily had decided to try their mussels in lemongrass broth - and it had been love at first bite.

The kind-hearted owner of the restaurant, a woman named Nook, had taken Lily under her wing and taught her the intricacies of making the dish. From the art of selecting the freshest mussels to the delicate balance of flavors in the broth, Nook had shared all of her secrets with Lily.

As Lily finished telling me the story, she handed me a copy of the recipe, written in her elegant handwriting. I thanked her profusely and promised to try making the dish at home. Little did I know that this recipe would soon become a staple in my own kitchen, beloved by friends and family alike.

Over the years, I have made the mussels in lemongrass broth countless times, each batch a labor of love and a tribute to the memories of that fateful day in Lily's kitchen. I have tweaked the recipe here and there, adding my own personal touches and experimenting with different ingredients. But at its core, the dish remains true to Nook's original creation - a harmonious blend of flavors that never fails to impress.

I have shared the recipe with anyone who has shown an interest, passing it down through the generations like a treasured heirloom. My grandchildren have grown to love the dish as much as I do, eagerly helping me in the kitchen as we prepare mussels in lemongrass broth together.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the culinary adventures that have shaped my life. From Lily's kitchen to Nook's beachside restaurant, each memory holds a special place in my heart. And as long as there are mussels to be found and lemongrass to be chopped, I will continue to honor those memories with each delicious bowl of broth.