Greenshell mussels in saffron & coconut bisque

	

    * 3 fresh lemongrass stalks
    * 2 cm piece fresh ginger, unpeeled
    * 2 teaspoons oil
    * 4 shallots, peeled & chopped
    * 2 chilies (birds eye or serrano), seeded & minced
    * 24 greenshell mussels, cleaned (fresh)
    * 2 cups lite coconut milk
    * 2 cups fresh chicken stock
    * ˝ teaspoon saffron threads
    * 2 tablespoons fish sauce
    * 2 tablespoons fresh lime juice
    * salt & freshly ground pepper
    * chives sticks for garnish

Makes 4 entree servings

Directions
Cut off the tops of the lemongrass stalks, leaving a 10 cm/4 inch bulb. Trim off the stem end and peel away the outer layers. Smash the lemongrass bulbs with the back of a cook's knife. Now smash the ginger.

Heat the oil in a pan over a medium temperature, add the lemongrass, ginger and shallot and sauté for 3 minutes but do not brown. Add the minced chilies and cook for 30 seconds, then add the coconut milk, chicken stock, saffron, mussels and fish sauce.

Bring to a low simmer, cover and cook for 3 to 5 minutes, until the mussels open. Discard the lemongrass and ginger. Remove from the heat and discard any mussels that do not open. Remove the mussel meat from the shells and set aside on a plate.

Stir in the limejuice, add the mussel meat back into the coconut bisque and reheat gently over a low heat for 2 minutes. Ladle into warmed bowls. Taste for seasoning and decorate with chive sticks.

Recipes & Photography - Garth Hokianga