This would be a refreshing Appetizer to surprise your guests when they come for dinner. Try it and you will enjoy it as well.
- 1 tbsp. butter
- 1/2″ lemongrass piece, smashed
- 3/4 cup leeks, cleaned well and thinly sliced
- 1 jalapeno chili, diced, seeds removed
- 1 tbsp. grated garlic
- 1/2 cup white wine
- 2 cups fresh corn kernels
- 1 – 1 1/2 cups whipping cream
- pinch of salt and pepper
- 2 lbs. fresh mussels
- 1 tbsp. finely chopped cilantro
- 1 Crusty loaf of bread
The first thing to make is your sauce. Heat a 5 quart casserole over medium heat and peel off the first 2 layers of the lemongrass and smash a little to release the juices. Add to the pot with all the leeks. Next add the chili and cook until the leeks are tender. This should take about 5-6 minutes.
Add the grated garlic and cook for just a minute. Now add the wine and cook until the liquid has reduced by one half.
Add the corn and cream to the pan, season with the salt and pepper and simmer only for about 5 minutes or until the corn is tender and the sauce will coat the back of a spoon. Set aside.
In a blender, remove close to one half of the sauce and process until just at the chunky stage and return it the pot. Add the mussels and cook for about 6-8 minutes, making sure to shake the pot occasionally.
Remove any mussels that have not opened up and discard. Portion the mussels equally into bowls and spoon the extra sauce over the mussels. Sprinkle with cilantro and serve with crusty bread.
Yup, you did it again!
