Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut JuiceApril 2nd, 2008Recipes, Recipes, Thai Recipes40 Comments
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.
P.S.: Previously, I tried to be Nobu Matsuhisa and here is the recipe of Nobu’s famed Black Cod with Miso.
(Click Page 2 for the Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice)