THE LEMON-ANISE SWELL

(Our Play on Greek Mussels with a Thai Twist)

THE LEMON-ANISE SWELL

Ingredients: 1kg Fresh Mussels, 2 cloves Garlic, 20g Fresh Ginger (grated), 1 Lemongrass stalk (bruised), 1 tsp White pepper, 1 tsp Salt, 100ml Ouzo, 100ml Coconut milk, 1 Lemon (juiced)...

Ingredients

  • 1kg Fresh Mussels
  • 2 cloves Garlic
  • 20g Fresh Ginger (grated)
  • 1 Lemongrass stalk (bruised)
  • 1 tsp White pepper
  • 1 tsp Salt
  • 100ml Ouzo
  • 100ml Coconut milk
  • 1 Lemon (juiced)

Cooking Method

  1. The Architect Sauté garlic, ginger, and lemongrass in 1 tbsp oil until sweet and fragrant.
  2. The Bloom Add white pepper and Ouzo; carefully ignite to release the aromatics.
  3. The Swell Add coconut milk and lemon juice; bring to a rolling boil.
  4. The Marriage Add mussels; cover tightly for 5 minutes until all have opened and are lacquered in the yellow silk.
  5. The Final Flourish Top with raw lime zest and a massive amount of raw fresh coriander.

Cuisine: Balkan

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