Mussels and Linguine in Coconut Lemongrass Broth

Woweeeeeeeeee:
(serves 4)

2 stalks fresh lemongrass
2 t. safflower oil
2 large shallots, thinly sliced
1/2 t. minced garlic*
1 cup low sodium chicken broth
1 cup low-fat coconut milk
2/3 cup chopped fresh cilantro, divided (again, I would use flat leaf parsley*)
1 t. fish sauce
2 lbs. mussels, scrubbed
2 T. fresh lime juice
8 oz. linguine
1* small jalapeno, thinly sliced with all seeds and white pith removed (wear gloves*)

Trim bases and discard all but bottom 2" of lemongrass. Peel away fibrous outer layers and finely chop tender, inner portions. In a large saucepan on med.-low heat, heat oil. Add lemongrass, shallots, and garlic. Cook for 2-3 mins., stirring frequently until soft. It's gonna smell amazing in your kitchen at this point!!!!!  Add broth, coconut milk, scant 1/2 cup cilantro, and fish sauce. Increase heat to med.-high, cover and bring to a gentle boil. Bring a large pot of salted* water to a boil. Meanwhile, fit a metal steamer basket in the saucepan with broth mixture and add mussels. Cover and cook until shells open, 16-24 mins. depending on size. (Note: start checking after 16 mins., and use tongs to transfer cooked mussels to a bowl as they open.) Discard any mussels that do not open. Transfer broth to a large heat-proof cup and add lime juice. To boiling water, add pasta and cook al dente according to package directions. Drain. Divide pasta and mussels among serving bowls. Pour broth evenly over each serving. Sprinkle with remaining cilantro and chiles. Serve with chunks of the darkest, thickest bread you can find for dipping in the sauce*. YUMOLA!!!!

OBTW, the shrimp salad (yesterday's blog) was superb!!!!!

"So be grateful and joyful - for isn't it true? What you don't have is much less than what you do."

Have FUN today!!!!!

Love,

MM