Written by Jean-Georges Vongerichten Category: Cooking Publisher: Broadway Format: Hardcover, 304 pages Pub Date: October 2007 Price: $40.00 ISBN: 978-0-7679-1273-0 (0-7679-1273-X) Visit the Jean-Georges Vongerichten Blog for more recipes, and anecdotes from the chef himself.

Mussels Steamed with Lemongrass, Thai Basil, Dried Chile, and Coconut Juice
Makes 8 Servings

This is based on a casserole you find in Thailand, a combination of coconut, lemongrass, and shellfish; it's like moules marinière, Thai style. The broth is so delicious you will need a ton of good white rice to take advantage of it. (Use either Sticky Rice on page 213 or steamed white rice.)

Coconut juice can now be found in most Asian or specialty markets, either canned or frozen. (Frozen usually comes in 10 1/2-ounce plastic bottles and must be thawed before using.) We use the Bangkok Market brand because it contains the most pieces of coconut meat.

• Two 10 1/2-ounce cans coconut juice, preferably Bangkok Market brand
• 2 tablespoons chopped fresh galangal or ginger
• 4 lemongrass stalks, trimmed, smashed, and chopped
• 1 fresh green Thai chile, halved lengthwise
• 1/2 tablespoon finely grated fresh lemon zest
• 1/4 cup plus 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt, plus more to taste
• 1/4 cup grape seed, corn, or other neutral oil
• 3 tablespoons minced garlic
• 3 tablespoons minced shallots
• 3 tablespoons minced fresh red Thai chiles
• 6 pounds mussels, washed well and beards removed
• 8 cups loosely packed fresh Thai basil leaves, roughly sliced

1. Put the coconut juice with its meat, galangal, lemongrass, and chile in a large saucepan and bring to a boil over high heat. Add the lemon zest, lower the heat, and simmer for 15 minutes. Remove from the heat and strain, pressing down on the mixture. Cool to room temperature, uncovered, then add the lemon juice and salt. Stir to combine and set aside.


2. Put the oil in a large deep saucepan that can later be covered and set over medium-high heat. Add the garlic and shallots and cook until lightly browned. Stir in the chiles, then add the mussels and the lemongrass infusion. Shake the pan vigorously, then add two-thirds of the basil and season to taste with salt. Cover and cook just until the mussels open, about 3 minutes.


3. Transfer the mussels to serving bowls with the cooking liquid. Garnish with the remaining basil leaves and serve immediately.