disneystick
DIS Veteran
- Joined
- Jul 3, 2006
- Messages
- 666
GOT IT!!!
I've tried finding it in the recipe section..however the recipe shown was the chowder style and not the appetizer that I had. When I ate at Le Cellier 3 weeks ago, it was made with a coconut milk, ginger etc. The broth was so good....I could have skip the mussels and ate the broth with the bread sticks.
Was able to get the recipe. The recipe original name is Thai Mussels:
Thai Mussels
Serving Size: 1 portion
1 tablespoon diced celery
1 tablespoon chopped shallots
1 tablespoon fresh lime juice
1 tablespoon Aji-Mirin sweet rice seasoning (Kikkoman brand)
1 teaspoon chopped peeled garlic
1 teaspoon chopped peeled ginger
2 tablespoons coconut milk
15 each live fresh mussels
1 tablespoon olive oil
1. In a sauté pan, heat olive oil. Add celery and shallots and cook until tender.
2. Add the Aji-mirin, lime juice and reduce slightly.
3. Add garlic, ginger and coconut milk.
4. Add mussels and cover pan with lid.
5. When mussels are open, it is done.
6. Serve immediately.
I've tried finding it in the recipe section..however the recipe shown was the chowder style and not the appetizer that I had. When I ate at Le Cellier 3 weeks ago, it was made with a coconut milk, ginger etc. The broth was so good....I could have skip the mussels and ate the broth with the bread sticks.
Was able to get the recipe. The recipe original name is Thai Mussels:
Thai Mussels
Serving Size: 1 portion
1 tablespoon diced celery
1 tablespoon chopped shallots
1 tablespoon fresh lime juice
1 tablespoon Aji-Mirin sweet rice seasoning (Kikkoman brand)
1 teaspoon chopped peeled garlic
1 teaspoon chopped peeled ginger
2 tablespoons coconut milk
15 each live fresh mussels
1 tablespoon olive oil
1. In a sauté pan, heat olive oil. Add celery and shallots and cook until tender.
2. Add the Aji-mirin, lime juice and reduce slightly.
3. Add garlic, ginger and coconut milk.
4. Add mussels and cover pan with lid.
5. When mussels are open, it is done.
6. Serve immediately.
