Salt Spring Island Mussels Steamed in Lemon grass Coconut Milk and Home made Corn Bread

MUSSELS

1 lb Salt Spring Island Mussels

2 Tablespoons Canola Oil

2 Tablespoons Smashed Lemongrass

2 Shallots, Diced

3 Cloves of Garlic, Sliced

1 Cup Coconut Milk

1 Cup Fish Stock or Chicken Stock

2 Tablespoons Fish Sauce

1 Thai Bird Chili, Fine Chopped

1/8 Cup fresh Mint

1/4 Cup fresh Cilantro

Salt and Pepper

In Hot Pan add oil and then Lemongrass, Cook Lemongrass until you begin to smell it. Add in Shallots and Garlic and cook for 1 minute making sure not to burn the Garlic

Add in Coconut Milk, Fish Sauce and Mussels Cook until all mussels have opened if they are not opened then discard as they are dead.

Add Salt and Pepper, Mint, Cilantro, and Chili

Let the Flavours Mingle for a minute or so and serve

Garnish with fresh Cilantro Leaves and Chili’s

CORNBREAD

1 Cup Course Cornmeal

1 Cup Flour

2/3 Cup Granulated Sugar

1 tsp Baking Soda

2 Eggs

1 Cup Buttermilk (or Milk)

1/2 Cup Melted Butter

Preheat Oven to 400 degrees F

Mix all dry ingredients Cornmeal, Flour, Sugar, Baking Soda and in Separate Bowl mix Eggs, Buttermilk, and Melt Butter.

Combine Dry and Wet Ingredients mixing until smooth

Oil or Butter Muffin Tins or Bread Pan and pour in Batter 2/3’s the way up each dish. Bake in Oven at 400 degrees for

18 – 25 minutes for muffins and

30 – 35 minutes for bread pan.

Cook until toothpick comes out Cleanly