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Kitchen Bitchin’

Summah summah summah time

kitchen-bitchThe Kitchen Bitch loves her cooking magazines, but hates cooking heavy meals in the summer – it’s just too hot here in the Big Easy, and really, who wants to get the vapors?

Besides, with a wedding coming up in just 11 days, I’m mostly just ready to collapse from exhaustion…

…or ignore making wedding favors in order to go see The Hangover with NFL Guy.

I digress.

This month’s Cooking Light has an easy and amazing recipe for a great summer dinner for two.

Coconut-Steamed Mussels

(adapted from Cooking Light)

2 servings

Coconut MusselsIngredients

  • 1/4  cup  minced shallots
  • 2 teaspoons canola oil
  • 2  teaspoons  bottled minced garlic
  • 1  cup  light coconut milk
  • 2/3  cup  water
  • 1/3  cup  fat-free, less-sodium chicken broth
  • 1/4  cup  torn fresh basil
  • 1  tablespoon  fresh lime juice
  • 1  teaspoon  dark brown sugar
  • 1  teaspoon  fish sauce
  • 1/2  to 1 teaspoon Sriracha hot sauce (which we all know the Bitch loves)
  •  24  mussels (about 1 pound), scrubbed and debearded (Whole Foods will generally do this for you)
  • Thinly sliced basil for garnish

Preparation

Heat a Dutch oven over medium heat. Add oil to pan, swirling to coat. Add shallots and garlic to pan; cook 2 minutes or until tender, stirring frequently. Stir in coconut milk and next 7 ingredients (through Sriracha); bring to a boil. Add mussels to pan; cover and cook 5 minutes or until shells open. Discard any unopened shells.

Remove mussels from pan with a slotted spoon, reserving broth mixture. Divide mussels between 2 serving bowls; keep warm. Bring broth mixture to a boil; cook 5 minutes. Pour 1 cup sauce over each bowl. Sprinkle with sliced basil.

It’s all in the details

How about a quick and easy side?

Steamed spinach and scallion rice: Combine 1 cup water, 1/2 cup jasmine rice, 1 teaspoon butter, 1/4 teaspoon kosher salt, and 1 thinly sliced green onion in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.

For added flavor, spoon some of the mussel broth over the rice. 

Pair the mussels with a Belgian gueuze (an unflavored Lambic) like Lindemann’s Cuvee Rene or a dry Riesling – Pacific Rim has a solid variety, for around $12 a bottle. 

Bon appétit, y’all!

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June 9, 2009 - Posted by | Kitchen Bitchin' | , , , , ,

1 Comment »

  1. This sounds so good I’m upset I can’t make it this very minute. I also love Sri Racha, so that was a little bonus, but this sounds like a perfect summer meal.

    Comment by oneofthevoicesinmyhead | June 9, 2009 | Reply


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