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Asian style mussels with lemon grass, coconut milk with potato matchsticks

Risotto, Pasta and Rice, Fish, Seafood & Shellfish, Gluten free, Brunch

A mussel recipe prepared with Asian flair!  Coconut milk, lemongrass and delicious crispy potato matchsticks.

Ingredients

Recipe for 4

Mussels

2400 Gr
Fresh mussels
1 Unit(s)
Lemongrass
1 Liter(s)
Coconut milk
4 Sprig(s)
Green onion
30 Ml
Curcuma
200 Ml
White wine
2 Unit(s)
Shallot

Potato matchsticks

600 Gr
Yukon gold potatoes
  • Salt and pepper
  • Vegetable oil

Preparation time: 30 min

Preheat your Friteuse at 375 °F

  • Preparation

    Clean the mussels if necessary.

    Peel the potatoes and then cut them with the mandolin as thinly as possible.  Cut them into matchsticks.  Wash them in cold water to remove as much starch as possible.

    Finely slice the green onions and lemongrass.  Slice the shallots.

  • Mussels

    In a large sauce pot, place the white wine, shallots, mussels, lemongrass salt and pepper.  Cover and cook until all the mussels have opened.  Remove 3/4 of the cooking juice and freeze for another time.  

    Add the coconut milk, turmeric, stir and bring to a boil for 2 minutes.  Taste and season accordingly.

    Sprinkle with the green onion at the last minute.

  • Potato matchsticks

    Strain the potato matchsticks.  Pat them dry.  In a hot fryer, fry the potatoes until they are nice and crispy.  Make sure they have a nice golden color while not allowing them to become too dark or burned.

    Season with salt after straining the excess oil.  Garnish the mussels with the matchsticks at the same time as the green onions.

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