Wednesday, March 26, 2008

Bite with Belkys: Mussels in Coconut Curry Broth

Posted: 03/26/08

Reported by:

Belkys Nerey

Producer:

Mailyn Mederos

Contact:

mmederos@wsvn.com

Archived Reports:

All Bite with Belkys

Cooking for family and friends can get tricky, especially if you want to show off your skills, but we've got a quick and easy starter that'll leave a long lasting impression. Time to grab A Bite With Belkys.

The Chef: Arthur Artiles
The Dish: Mussels in a coconut curry broth

Ingredients for coconut curry broth:
1 1/2 lb. of smoked bacon, rough chop
5 shallots, peeled and sliced thinly
5 garlic cloves, minced
1 scotch bonnet, stem and seeds discarded, minced
1 stalk of lemon grass
2 star anise
1 tbs. of curry powder
2 tbs. of olive oil
1 cup of orange juice
1 can of coconut milk
1 cup of heavy whipping cream

Method of Preparation:

-In a hot pot, drizzle some olive oil or canola oil and cook chopped bacon for a couple of minutes (or until it is slightly crisp).

-Next, add shallots, minced garlic, scotch bonnet, lemon grass, star anise and curry powder. Mix it all together.

-After about one minute, pour in some orange juice and let it reduce.

-Then add coconut milk. Chef Arthur says to let it come to boil, and then simmer for about a minute or two.

-Lastly, add a cup of heavy whipping cream and stir. Make sure the sauce cooks down and thickens.

-Now, strain the sauce and set it to the side.

Ingredients for mussels:
1 tbs. of olive oil
1 shallot, chopped
48 mussels
1/2 cup of white wine
3 cups of coconut curry broth
Salt and pepper, to taste

Method of Preparation:

-Start with a hot pan. Add some olive oil or canola oil, and then sauté chopped shallots for about one minute.

-Next, add the mussels and deglaze the pan with white wine.

-Then, add the coconut curry broth and cook the mussels until they open up. Season the mussels with salt and pepper.

Ingredients for french baguette garnish:
1/2 of a french baguette
1 tbs. of herb oil
Salt, to taste

Method of Preparation:

-First, dress the french baguette with herb oil, and then add a pinch of salt.

-Toast the bread over a grill for a couple of minutes.

To Plate the Dish:

Serve the mussels in a nice bowl, and top it off with the coconut curry sauce. Then garnish with the toasted baguette on the side and some chopped chives.

Serving Suggestion: White Wine

Serves: 4

FOR MORE INFORMATION:

Brosia
163 NE 39th Street
Miami, FL 33137
305-572-1400
http://www.brosiamiami.com/

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