Large green-shelled mussels are farmed along the coast of New Zealand and exported around the world. The spicy aromatic broth that Auckland cookbook author Annabel Langbein uses here reflects the influence of New Zealand's growing Asian population on its cuisine. Amazing Seafood Recipes
How to Make It
Heat the canola oil in a large, deep skillet. Add the ginger, lemongrass and jalapeño and cook over high heat until fragrant, about 1 minute. Add the mussels and water and toss to coat. Cover and cook, stirring occasionally, until the mussels open, about 5 minutes. Using a slotted spoon, transfer the mussels to a large, deep bowl; discard any mussels that do not open.
Carefully pour any accumulated mussel liquid back into the skillet. Stir in the brown sugar, Asian fish sauce, unsalted butter and minced cilantro. Pour the pan sauce over the mussels and serve immediately.
Serve With
Crusty bread, steamed spinach and lime wedges.
