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Steamed Mussels with Coconut Chili Lime Vegetable Broth

Steamed Mussels with Coconut Chili Lime Vegetable Broth

The Custom Culinary® Chefs demonstrate how to create our Steamed Mussels with Coconut Chili Lime Vegetable Broth, featuring Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate.


What You'll Need

2 lb mussels, fresh, scrubbed
1½ Tbsp Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate
½ cup coconut milk
2 ea limes, juiced
3 ea lime leaves
1 ea lemongrass stalk
1 ea ginger, fresh, 1" piece, sliced
1 ea Fresno chili, thinly sliced on the bias
¼ bunch cilantro, fresh
½ ea red onion, minced
½ loaf French bread, crusty
3 Tbsp olive oil, extra virgin
PREPARATION

  1. Slice French bread on the bias into ¼ inch slices.
  2. Brush with EVOO and bake until crispy and golden brown.
  3. In a sauté pan, add one tbsp EVOO and sauté red onions until translucent.
  4. Add ginger, lemongrass and lime leaves and sauté to release fragrance. 
  5. Add vegetable broth, coconut milk and lime juice and bring to a simmer.
  6. Add mussels cover and steam until they open.
  7. Once mussels open, transfer to serving bowl and pour broth over the top of the mussels.
  8. Garnish with Fresno chilies, fresh cilantro and a squeeze of fresh lime.
  9. Serve immediately with crusty bread on the side.

VIDEO DEMO