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Foodie Friday: Recipe Rebuild
by Guest Writer, Valerie Whitmore When I shop at the grocery store each week I have a set list that I follow. I mean, I pretty much have to with the sheer volume of recipe testing we do. If I forget even one ingredient that recipe will usually have to be delayed, often by a week, at which point the other ingredients used in it could expire. It's a real balancing act sometimes.
But, I'm not so strict in my shopping that I don't occasionally add a few items to the cart that aren't on the list. If I find a great looking cut of meat, or hard-to-find international ingredient, I'll happily toss it in with the rest. Usually the "add on" items I get are either freezable or have a long shelf life because I can't always guarantee I'll be able to use them right away. This often rules out produce or fresh fish/seafood.
However, this week when I was shopping I spied some awesome looking mussels. As luck would have it I had just come across a delicious looking recipe on a blog for mussels in a coconut milk broth. I didn't have the recipe with me so I had to go by memory on what additional ingredients I might need - and I guessed well because when I got back to the kitchen I had everything else on hand.
The recipe is from the blog Recipe Rebuild. It's a mother and daughter team that focus on "rebuilding" your favorite recipes to be healthier, and encouraging their visitors to make healthier food choices while still eating delicious and satisfying meals. There is even an "Ask The Dietitian" feature where you can ask a registered dietitian food related questions. Cool!
The recipe I tried is Steamed Mussels With Coconut Milk, Ginger & Chili. The healthy "twist" to it is that it uses light coconut milk in place of the full fat version that other similar recipes usually call for.
The recipe is so simple. You make a light broth by sauteing chopped onion, garlic, chile, ginger, lemon grass. Add in some cilantro, lime zest, white wine (substitute chicken or vegetable broth if you want to omit the alcohol), and the coconut milk. What you get is a wonderfully fragrant and flavorful broth. The blog suggests making the broth in advance to let the flavors meld. With ingredients like onions, ginger, and lemon grass, letting the broth sit for a while will definitely deepen the flavor (not that it wasn't already delicious while it was simmering!).
When you are ready, reheat the broth and add the mussels. Mussels, like other shellfish, cook quickly and will open when they are ready. Discard any that don't open
The broth is very light so it lets the fresh flavor of the mussels really shine. Everything is perfectly balanced. I served these with large pearl couscous to absorb the broth (soooo good!)
Get the recipe: Steamed Mussels With Coconut Milk, Ginger & Chili
Visit Recipe Rebuild: https://reciperebuild.com/
Like on Facebook: https://www.facebook.com/pages/Recipe-Rebuild/239507796095762
Follow on Twitter: https://www.twitter.com/reciperebuild
But, I'm not so strict in my shopping that I don't occasionally add a few items to the cart that aren't on the list. If I find a great looking cut of meat, or hard-to-find international ingredient, I'll happily toss it in with the rest. Usually the "add on" items I get are either freezable or have a long shelf life because I can't always guarantee I'll be able to use them right away. This often rules out produce or fresh fish/seafood.
However, this week when I was shopping I spied some awesome looking mussels. As luck would have it I had just come across a delicious looking recipe on a blog for mussels in a coconut milk broth. I didn't have the recipe with me so I had to go by memory on what additional ingredients I might need - and I guessed well because when I got back to the kitchen I had everything else on hand.
The recipe is from the blog Recipe Rebuild. It's a mother and daughter team that focus on "rebuilding" your favorite recipes to be healthier, and encouraging their visitors to make healthier food choices while still eating delicious and satisfying meals. There is even an "Ask The Dietitian" feature where you can ask a registered dietitian food related questions. Cool!
The recipe I tried is Steamed Mussels With Coconut Milk, Ginger & Chili. The healthy "twist" to it is that it uses light coconut milk in place of the full fat version that other similar recipes usually call for.
The recipe is so simple. You make a light broth by sauteing chopped onion, garlic, chile, ginger, lemon grass. Add in some cilantro, lime zest, white wine (substitute chicken or vegetable broth if you want to omit the alcohol), and the coconut milk. What you get is a wonderfully fragrant and flavorful broth. The blog suggests making the broth in advance to let the flavors meld. With ingredients like onions, ginger, and lemon grass, letting the broth sit for a while will definitely deepen the flavor (not that it wasn't already delicious while it was simmering!).
When you are ready, reheat the broth and add the mussels. Mussels, like other shellfish, cook quickly and will open when they are ready. Discard any that don't open
The broth is very light so it lets the fresh flavor of the mussels really shine. Everything is perfectly balanced. I served these with large pearl couscous to absorb the broth (soooo good!)
Get the recipe: Steamed Mussels With Coconut Milk, Ginger & Chili
Visit Recipe Rebuild: https://reciperebuild.com/
Like on Facebook: https://www.facebook.com/pages/Recipe-Rebuild/239507796095762
Follow on Twitter: https://www.twitter.com/reciperebuild