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December 01, 2007

Mussels a la Back Eddy

These are a great starter or main part of a meal with bread and salad. The recipe is based on the mussels served at Westport, Mass., standout The Back Eddy. It isn't exactly like the restaurant's version (which is exquisite, especially eaten with a view of the water), but pretty close and very tasty. Done in a flash:

 

Put 2 Tbsp. olive oil in a hot saute pan. Add 1 Tbsp. grated fresh ginger and a sprinkling (up to 1 Tbsp.) of ground chilis or red pepper flakes. Cook hot for one minute.

Add 1 clove garlic, minced or pressed and 1 lb. mussels in their nice closed shells. Spread 'em around then cook till they open.

Add 1/4 c. hoisin sauce, cook another minute. Add 1/2 c. coconut milk and cook for 1 minute longer. Turn off heat. Add juice of one lime.

Garnish with fresh cilantro, if you happen to have it. Serve with crusty bread.

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