There is an “inner celebrity chef” in me.
I always daydream about my “celebrity chef” moments–giving speeches about my cooking and recipes to applauding fans; authoring a series of Rasa “fill-in-the-country-name” cookbooks (starting with Rasa Malaysia, of course); hosting glitzy food schmooze fests attended only by the crème de la crème; looking-and-cooking pretty in the highest rating lifestyle and food show; and the list goes on. All these are fantasies, but I indulge in them whenever possible.
This past weekend, instead of just dreaming, I actually made a celebrity chef dish. Thanks to the abundant celeb chef-authored cookbooks out in the market, now everyone can cook like one in your home kitchen…
Since I bought the acclaimed “Asian Flavors of Jean-Georges” cookbook, I have been wanting to try out his steamed mussels recipe. The picture on the cookbook was practically calling my name, and it’s no secret that I am partial to shellfish. It was a great choice as Jean-Georges’s steamed mussels recipe is exquisite–the flavor delivered was simply “ambrosial.”
The most interesting ingredient used in Jean-Georges’s steamed mussels recipe is coconut juice–the soul of this dish and the base of the highly addictive broth. While I have tried coconut juice steamed herbal chicken in Malaysia, I have never thought about the possibility of using it with shellfish. What a brilliant idea! The refreshing taste of coconut juice infuses the steamed mussels with just the right tint of natural sweetness, while it brings out and complements the complex flavors of lemongrass, bird’s eye chilies, galangal, and Thai basil. The steamed mussels were delicious and I kept not a single drop of the broth to waste. When food is that good, it’s a satisfaction. My stomach and taste buds were thoroughly fulfilled.
Jean-Georges’s steamed mussels is a 5-star recipe and it’s Rasa Malaysia certified.
To get a copy of Asian Flavors of Jean-Georges, please click here. To see my recommendations of “Must-Have Cookbooks,” please click here.
P.S.: Previously, I tried to be Nobu Matsuhisa and here is the recipe of Nobu’s famed Black Cod with Miso.
Adapted from “Asian Flavors of Jean-Georges”
Ingredients:
1 lb mussels (washed and bearded)
6 stems of Thai basil leaves (use only the leaves)
1 clove garlic (minced)
1 clove shallot (minced)
3 bird’s eye chilies (finely chopped)
1 1/2 tablespoons cooking oil
For the broth:
Juice of 2 small coconuts/3 cups
1/2 inch galangal/ginger (lightly pounded)
1 lemongrass stalk (trimmed, smashed, and chopped)
3 bird’s eye chilies (smashed)
1/2 teaspoon grated fresh lemon zest
1 tablespoon lemon juice
Salt to taste
Method:
Bring the coconut juice, galangal/ginger, lemongrass, and smashed bird’s eyes chilies to boil over high heat. Add the lemon zest and simmer for 10 minutes. Add the lemon juice and salt to taste. Remove from the stove, strain the broth and set aside. Discard the aromatics.
Heat up the cooking oil in a wok or deep saucepan that can later be covered. Add the minced garlic and shallots and cook until lightly browned. Stir-in the chopped bird’s eye chilies, then add the mussels and the broth. Add the basil leaves, cover and cook until all mussels are open. Add salt to taste, dish out and serve hot with steamed rice.
Related Posts:
- Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
- Thai Curry
- Clams Recipe: Hoy Lai Ped (Spicy Clams in Thai Roasted Chili Paste)
- Ma Haw (Thai Minced Pork and Shrimp Relish)
- Tom Yum Recipe (Tom Yum Goong)
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{ 36 comments… read them below or add one }
LOVE this book!!!! Thank you again for sending me this book.
xoxo, your blog sista!
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Awesome. I love steamed mussels. I too dream of being a celebrity (pastry) chef, heh heh :)
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You are killing me here with those fantastic flavours: lemongrass, Thai basil, chilies and coconut juice?! I’ve just died and gone to heaven! :)
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yummy . . . . .
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i like Mussels too…. looks so yummy… must taste well…
In Msia, I normally get to cook those smaller size one, we call it as “thin shell”… mini size one..
I love it very much.. I miss my mum’s favorite dish….
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Oh Yum! I haven’t tried this recipe yet but i had my celebrity chef moment when i went to the book release party and got my copy autographed by the man himself. They were serving all kind of goodies from the book at the party. Okay, I know you hate me now! :-) nah nah nah nah nah
I wrote a post about it a little while ago.
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This a very beautiful dish - the flavors, the colors. Coconut juice has got so much going for it — lots of fragrance and flavor with a lot less fat than coconut milk (though coconut milk is good stuff).
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My dear, I think you definitely have the making of a celebrity chef… think a sweeter, more tanned, Asian version of Nigella Lawson? :)
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I think i would LOVEEE that. I recently found out how much I like mussels…but I’ve always known I enjoy those other flavors! Mmmm…
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I love shellfish more than anything else… and your steamed mussels look so good that I almost lick my screen! LOL!
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I love shellfish too. I am so tempted to get this book!
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never thought of using coconut juice for cooking before. sounds like a great idea! and it also sounds easy enough for someone like me. lol.
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love your photos–crisp and clean…
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your work is so inspiring. And those
pictures…breathtaking…
glad i found your site!
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This looks incredible. Simply bloody incredible. Great job as usual. I now hate you even more. I didn’t think that was possible! LOL.
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This looks really wonderful! I think I will try it out sometime. Mussels are one of my fave seafoods.
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Hey miss! I got the same book for christmas. It’s fantastic and you’ve just reminded me to use it. Great looking moules!
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Thanks for sharing, this looks really good!
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That look and sounds absolutely great. I’m definitely going to be giving this one a try! My mouth is watering already!
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RM;
I have this book and absolutely love it! Thank you for reminding me to dig it out and give it a go again.
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A truly wonderful recipe. I have this book too,like you, I think the dish on the front cover should be great!
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my goodness! The combination of flavors sound wonderful!!
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Been around but lazy to drop comments. Afterall, what can I say more other than great recipes & superb pictures, almost a norm now. :>
The reason I broke my silence is that I promised a friend to tell you this, “I followed your recipes to a ‘t’ and they all worked! Now my hubby is complaining about growing a bigger tummy while my MIL has been asking me for tips!”
Cass, happy? Remember to feed me those butter prawns!
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That looks and sounds amazing! I love anything with coconut, basil, and lemongrass. It’s the standard for Thai!
You’re making my mouth water.
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mm i love mussels! and your photography is stunning. i adore your style. so glad to have found your blog.
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I can see that you’re a fan of Fuschia Dunlop. Her books are my most-used cookbooks.
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Girl, you’re already a celebrity chef. =)
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Yummy mussels… Can you cook this next time you come to penang ??? :-) haha… Yes, I am so drooling at delicious food after a week of low fat diet!!! Drool drool drool…:-P
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I went to Jean Georges a couple years ago during Restaurant Week when there were prix fixe menus for under $25. The place was gorgeous and the service was magnificient. The food was okay.
I didn’t try the lemon grass mussels but your photos definitely make them look delicious.
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These look like a million bucks! I need to go grab some lemongrass from the garden and try this dish. I see myself licking the plate clean already!
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Your mussels look FANTASTIC! And my dear, “celebrity chef” is definitely in your future!
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I have not tried this recipe but i have made another one in the book. It’s Roast chicken with chunky miso sauce and grapefruit salad. I was happy with the results - easy to make and the end result was elegant and quite original. Well worth trying!
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I love mussels! This one is interesting with the addition of lemongrass and coconut juice. And I also do not waste the broth when eating these mussels. I will always try to scoop up as much broth using the shells and down them together with the flesh.
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Beautiful mussels! I usually steam/poach in stock but I can imagine the lovely aroma coconut milk would add!
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This steamed mussels with lemongrass, thai basil, shillies and coconut juice is making me drooling. I really like the combination.
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It’s a beautiful and tasty recipe.
I would wish to know how many persons this recipe is provide for ?
Thanks for your answer
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