Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Mussel-Hodi
Mussels are exceptionally well-suited to be intricately woven into a highly aromatic seafood celebration with curry, ginger, and other ingredients.
Cooking time: 30 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 3 | tablespoon(s) | coconut oil |
| 1/3 | teaspoon(s) | fenugreek seeds |
| 9 | cm | cinnamon stick |
| 1 | medium-sized red onion, thinly sliced | |
| 2 | teaspoon(s) | chopped garlic |
| 2 | sticks | lemongrass, cut into 5 cm pieces |
| 15 | curry leaves | |
| 3/4 | teaspoon(s) | ground turmeric |
| 400 | ml | coconut milk |
| 2 | green chili peppers, halved lengthwise | |
| 1/2 | teaspoon(s) | salt |
| 600 | g | cleaned mussels |
| Juice of 1/2 lime | ||
- Heat the oil in a large, lidded pot over medium heat.
- Add fenugreek and cinnamon, sauté for 30 seconds. Then add the onion, garlic, lemongrass, and curry leaves. Stir regularly and cook for 2 minutes until they are soft but not colored.
- Add turmeric and sauté for another 15 seconds, stirring to prevent burning. Add coconut milk and green chili peppers, gently heat for 4 minutes, being careful not to boil.
- Taste the sauce, avoiding over-seasoning as mussels are naturally salty. Allow it to simmer on high heat, then add the mussels, cover with a lid, and let it boil vigorously for 2 to 3 minutes.
- Shake the pan every 30 seconds to help the mussels cook evenly and open. After 3 minutes, remove any mussels that have not opened, and stir in the lime juice.
