Easy to make, scrumptious to eat, and excellent!
I also have an “inner famous chef” within me as a cook.
From time to time, I see myself as a “famous chef,” delivering speeches to crowds of adoring followers and penning a series of cookbooks.
Host an extravagant dinner party. Sweet talkfests attended only by the elite; appearing on the highest-rated lifestyle and cuisine show and cooking up a storm; the list goes on and on.
While none of this is real, I enjoy imagining it.
Instead of just daydreaming about cooking like a star chef, I actually did it this past weekend.
Everyone can now cook like a celebrity chef thanks to the abundance of celebrity chef-authored cookbooks on the market…
This recipe for steamed mussels has been on my list of things to attempt for a while.
It’s no secret that I love shellfish, so the picture in the cookbook was virtually pleading with me to make it.
As Jean-Georges’ steamed mussels recipe, a wise decision is simply “ambrosial,” and it was a pleasure to consume it. In Jean-Georges’ recipe for steamed mussels, coconut juice is the most intriguing ingredient—the soul of the meal and the backbone of the incredibly addicting broth.
I’ve tried coconut juice cooked herbal chicken in Malaysia with coconut juice. Still, I’ve never thought about mixing it with shellfish.
The concept is fantastic!
When combined with Thai basil, bird’s eye chili, lemongrass, and galangal, coconut juice gives the steamed mussels a subtle sweetness while amplifying the complex aroma.
Steamed mussels were terrific, and I didn’t leave any of the lovely broth behind!
Satisfaction comes naturally when the cuisine is this wonderful. My hunger and cravings had been completely satisfied.
Each serving of this recipe has only 318 calories.
- 200 g of mussels
- 6 stems of Thai basil leaves
- 3 bird’s eye chili that is finely chopped
- 1 ½ tablespoons of cooking oil
- 1 clove of minced garlic
- 1 clove of minced shallot
- Smashed bird’s eyes chilies and coconut juice should be brought to a high boil with galangal/ginger, lemongrass, and galangal/ginger.
- Cook for 10 minutes with the lemon zest added. Add salt and lemon juice to taste.
- Remove the soup from the heat, drain it, and keep it warm. Remove the aromatics from the equation and dispose of them.
- Get your wok or deep saucepan covered with cooking oil on the stove. Sauté the minced garlic and shallots in the olive oil until they begin to brown.
- Then add the chopped bird’s eye chilies, mussels, and liquid and mix thoroughly.
- Then add the basil, cover the pot and boil until all of the mussels have opened up. Serve immediately with steamed rice and season with salt to taste.