Name: Mussels with Sausage, Coconut Milk and Lime
Yield: Makes 6 first-course or 4 main-course servings
Ingredients: 2 tablespoons oriental sesame oil; 2 1/2 cups thinly sliced red onions; 8 ounces hot links sausage, cut into 1/2-inch pieces; 1/4 cup thinly sliced peeled lemongrass; 1 tablespoon minced peeled fresh ginger; 1 tablespoon minced garlic; 2 cups fish stock or bottled clam juice; 1 cup canned unsweetened coconut milk; 3 tablespoons fresh lime juice; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 1/2 teaspoons ground coriander; 1/4 cup chopped fresh cilantro; 3 dozen mussels, scrubbed, debearded

Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.

Recipe information

Yield
Makes 6 first-course or 4 main-course servings

Ingredients

2 tablespoons oriental sesame oil

2 1/2 cups thinly sliced red onions

8 ounces hot links sausage, cut into 1/2-inch pieces

1/4 cup thinly sliced peeled lemongrass

1 tablespoon minced peeled fresh ginger

1 tablespoon minced garlic

2 cups fish stock or bottled clam juice

1 cup canned unsweetened coconut milk

3 tablespoons fresh lime juice

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 1/2 teaspoons ground coriander

1/4 cup chopped fresh cilantro

3 dozen mussels, scrubbed, debearded

Preparation

Step 1
Heat oil in heavy large saucepan over medium-high heat. Add onion, sausage, lemongrass, ginger and garlic and sauté 5 minutes. Add all remaining ingredients except cilantro and mussels and bring to boil. Reduce heat and simmer 5 minutes. Mix in half of cilantro.
Step 2
Meanwhile, place mussels in large pot. Cover and cook over medium heat until mussels open and release their juices, about 5 minutes (discard any mussels that do not open).
Step 3
Divide mussels among shallow soup bowls. Stir any mussel liquid into coconut-milk mixture; ladle over mussels. Sprinkle with remaining cilantro.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes