Chef Niven Patel presented this delicious mussel dish at the recent Key Largo Food and Wine Festival Grand Tasting, and a great way to prepare mussels. If you’re a mussel lover, give this dish a try. Enjoy!
Mussels with Spicy Lemongrass Broth by Chef Niven Patel. Atlantic’s Edge Restaurant at Cheeca Lodge & Spa, 81801 Overseas Highway, Islamorada, FL 305.664.4651. www.Cheeca.com.
Makes 4 servings
1 pound mussels (cleaned and debearded)
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 stalk lemongrass
1 teaspoon Sambal (Chinese Chili Paste)
¼ cup white wine
1 ½ cup fish stock
½ stick of butter
Salt and pepper to taste
In a large sauté pan, over medium-high heat, add oil. Add garlic, ginger, and lemongrass. Sweat all ingredients until garlic is slightly brown. Add mussels, Sambal, and deglaze pan with white wine. Add fish stock and cover pan. After approximately 2 minutes, uncover pan and check to see if all mussels have opened. Once all mussels have opened, add butter and lemon. Season with salt and pepper to taste, and serve.
Each week, this column focuses on fresh local seafood and beverage recipes from the famous restaurants, and the local legends that prepare these dishes throughout the Keys. If you have a local favorite recipe, or would like to see a recipe from a local restaurant included in this column, please write to the author at firstname.lastname@example.org.