Steamed New Zealand greenshell mussels
MAKES 4-6 APPETIZER SERVINGS
1/4 cup vegetable oil
1/4 cup fresh ginger, finely chopped
1 tablespoon fresh garlic, finely chopped
2 tablespoons fresh shallots, finely chopped
2 fresh lemongrass stalks, cut into 2-inch lengths and pounded lightly
1 Thai bird chili, seeded and finely chopped
2 tablespoon scallions, cut into 1-inch pieces
6 ounces Hitachino White Ale beer (or other quality lager)
2 cups dashi broth (follows)
4 pounds fresh New Zealand greenshell mussels, scrubbed clean, beards removed
1/2 cup fresh avocado, slightly underripe, diced
2 tablespoons fresh flat leaf parsley, stemmed and rough chopped
Sea salt and fresh lemon to taste, if needed
Heat vegetable oil in 8-quart stain-less steel pot over medium heat.
Add ginger, garlic, shallots, lemongrass, chili and scallions and let cook 30 seconds oruntil fragrant. Add beer and dashi; bring to a simmer.
Add mussels and cover. Stir every 20 seconds to let mussels cook evenly. Cook until mussels open, about 90 seconds. Discard any unopened mussels.
Add avocado and parsley and carefully stir together. Remove from heat.
Sample dashi broth and season with sea salt and lemon.
Divide mussels and broth into serving dishes, serve immediately.
"SIMPLY MING" DASHI
1 large piece of kombu (about 5-6 inches in length)
2 cups dried bonito flakes
Clean kombu by wiping it with damp cloth. Place kombu in a stockpot with 6 cups cold water and heat over medium heat. Just before water boils, remove pot from heat. Watch carefully, you don't want the water to boil or dashi will become too strongly flavored.
Allow mixture to stand 5 minutes, remove kombu and return pot to medium heat. When broth once again nears boiling point, remove pot from heat and add bonito flakes. When flakes sink to bottom of the pot, strain dashi through cheesecloth or fine-mesh strainer. Use or cool and store.
From Shawn McClain, Spring
Nutrition facts per serving: 589 calories, 27 g fat, 4 g saturated fat, 127 mg cholesterol, 25 g carbohydrates, 55 g protein, 1,775 mg sodium, 1 g fiber
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