I frequent this French restaurant in Belden Lane in Downtown San Francisco where they serve this mussel dish. Its one of their specialties and folks I know love this. Here is my version of this dish – serve it with nice baguette
Mussels ala Plouf
Diced green onions – white and green parts
2-3 lemongrass stalks diced – tender (white) part only
3 cloves garlic – minced
Cilantro minced – handful
1 12 oz can coconut milk
1 cup good white wine
For this recipe, use a good quality white wine – something that you will enjoy sipping. Refrain from using cheap wine because it will be noticeable in the dish
Start by sautéing the aromatics in good olive oil – preferably a light olive oil- don’t use virgin olive oil. When they turn fragrant, place the mussels, which have been cleaned and debearded and white wine. Cover the pot for about 2 minutes just to allow the shellfish to open. Discard those that remain closed – these are not good. Then pour the coconut milk and cover the pot. When the broth begins to boil season with either sea salt or fish sauce. I prefer using the fish sauce, the Thai label Tiparos is excellent – not too salty. Before serving I usually finish it with a splash of good virgin olive oil.
Serve with fresh baguettes or any crusty bread.
Thai style ground chicken with Sweet Basil
3 pcs shallots – minced
4-6 cloves garlic
1 bunch Thai sweet basil
Minced lemongrass stalks – white tender part only
Ground chicken or ground turkey
In about two tablespoons of peanut or vegetable oil, sauce all aromatics including the Thai basil. When they turn fragrant, add the ground meat.
Cook until all the liquid from the meat have evaporated. Season with fish sauce – Tiparos is my choice. Serve with hot steamed rice.