Coconut Lemongrass Mussels
-1lb Prince Edward Island Mussels
-1 Tbls chopped Garlic
-1 Tbls chopped Vidalia Onions
-1/2 oz Fresh Lemongrass
-1/2 cup Coconut Cream
-1/2 cup White Wine
-Salt and Pepper to taste
-1 Tbls Olive Oil
-Black Sesame Seeds
In sautee pan, caramelize garlic and onions. Add mussels, cook until shell is slightly dry. Add lemongrass. Deglaze with white wine, reduce by half. Add coconut cream, reduce by half or until cream is thick and sticks to the shell. Finish by sprinkling w/ toasted black sesame seeds.
Chilled Spicy Shrimp Tacos (Appetizer, Serves 3)
-1 pound small peeled raw shrimp
-1/2 cup fresh lime juice
-1/2 cup minced white onion
-2 teaspoons minced garlic
-2 teaspoons salt
-1/2 teaspoon black pepper
-1/4 cup chopped cilantro
-1 cup ketchup
-2 tablespoons minced green jalapeño chilies, seeds and white ribs removed
-1/2 cup diced jicama
-1 avocado, peeled and sliced
-Fried corn tortillas
-Lime wedges and (Moroccan nachos) salsa
1. Blanch seafood in plenty of boiling salted water for 2 minutes, then drain and plunge into ice water to stop cooking.., mix seafood, lime juice, onion, garlic, salt and pepper. Refrigerate 30 minutes.
2. Add cilantro, ketchup, jalapeños and jicama and mix. Refrigerate at least 4 hours.
3. Serve in chilled Martini glass, topped with avocado slices. Use a long plate to place 2 slices of lime, 3 small corn tortilla, crème fraiche, salsa and 2 lime wedges.
Yield: 6 to 8 servings (can be doubled).
