Pan Roasted Mussels

Pan Roasted Mussels & Aromatic Vegetables
In a Coconut Sake Broth
Village Tavern Recipe

Serves 6

3 pounds farm raised mussels-rinsed and picked over. Make sure shells are tightly

Aromatic Vegetables:
1 carrot
1 red onion
1/2 stalk of leek
1 red pepper
1/2 bunch chopped cilantro.

Julienne cut all the vegetables.Mix all together and reserve.

To make broth: Saute in 1 tablespoon vegetable oil until browned the following: 1 carrot, 1 celery
rib, 1 piece of lemon grass, 1 onion, 1 piece of ginger root (all roughly chopped). Add  2 cups Sake and reduce by half. Add 2 cups chicken, vegetable or lobster stock and reduce by half. Add 1 can coconut milk and bring to simmer. Strain out the solids and season the broth with salt and pepper, sesame oil and sweet chili sauce all to taste.

In large saucepan, with high sides and tight fitting lid, place mussels, vegetables and  broth. Cover and cook on high heat, shaking pan occasionally, for about 6 minutes or until shells have opened. Divide into 6 bowls and serve. Throw away any mussels that did not open.