Steamed BC Honey Mussels

Steamed BC Honey Mussels - Porcini, Baby Bok Choi, Cipollini Onions, Coconut, Kaffir Lime and Lemongrass Broth
These mussels are only available certain times of the year, and are very limited.  They are super sweet, have an amazing meat to shell ratio, and are full of good omega 3 fatty acids.

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Serves 2

4 porcini - Sliced Thin
2 baby Bok Choi
3 Cipollini onions- sliced thin
1 can coconut milk(unsweetened)
1 tsp fresh ginger - minced
2 stalks lemongrass - cut in half and pounded
2 cloves minced garlic
1 cup fish stock or veg stock
2 kaffir limes - zest only
1lb mussels
2 tsp sesame oil
2 tsp rice wine vinegar
1/4 cup white soy
Cilantro

Slice the vegetables and pick the Choi leaves and set aside

Sweat garlic, lemongrass and ginger in sesame oil on low heat for 2 minutes with no color.  Add stock and coconut milk.  Add kaffir lime zest.  Bring to a simmer and season with rice wine vinegar and white soy or Shoyu.  Continue to simmer for 20 minutes on low heat.

Strain through a fine mesh strainer into another pot and add veggies.  Bring up to a rolling boil and add mussels.  Cover until they open all the way.  Taste and make sure it's to your liking.  Add more Shoyu if need be or more vinegar.

Serve in a bowl and garnish with fresh cilantro leaf
-Chef Scott Myers, Executive Chef

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