- Sauté Pan: Ideal for sautéing mussels before broiling or steaming them in the recipe; materials include stainless steel with non-stick options.
- High-Speed Blender: Used for blending lime and coconut milk into a smooth sauce to create creamy textures without chunks.
- Dutch Oven: For deep frying the mussels in oil or broiling them, ensuring even cooking throughout; available sizes vary.
- Kitchen Scale (Digital): Digital kitchen scale for precise portioning and ingredient ratios according to the recipe.
- Microplane Grater: Efficiently grating lime zest to enhance flavor profile with fresh citrus notes.
- Instant Read Thermometer: For checking the doneness of mussels, ensuring they are cooked thoroughly without overcooking.
- Mesh Strainer or Sieve: Used for cleaning mussels by removing debris before cooking and straining broth after steaming if needed.
- Heavy-Duty Pot with Lid: For cooking the broth effectively, especially when preparing larger quantities of the recipe's serving size.
- Large Prep Bowls: Used for mixing ingredients such as sauce components together before serving; sizes vary based on quantity needed.
2 tbsp extra-virgin olive oil
2 shallots, minced
2 garlic cloves, minced
2 tsp peeled and grated fresh ginger
2 tsp minced lemongrass
3 tbsp fresh lime juice
2 cups/480 ml dry white wine
1 cup/240 ml unsweetened coconut milk
2 to 2 1/2 lb/910 g to 1.2 kg mussels, scrubbed and debearded
2 tbsp minced fresh flat-leaf (Italian) parsley or scallions
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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