Lemongrass Mussels with Enoki Mushrooms and Ginger

This dish brings together the fresh, aromatic flavors of lemongrass and ginger with tender mussels and delicate enoki mushrooms. A beautiful balance of traditional seafood preparation enhanced by creative touches, it’s a delightful and comforting dish that’s perfect for any seafood lover. The recipe is naturally gluten-free and dairy-free, making it suitable for various dietary preferences.

Ingredients:

• 1 lb mussels, cleaned and debearded
• 1 cup enoki mushrooms, trimmed
• 1 stalk lemongrass, finely chopped
• 1 inch ginger, peeled and thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth or fish stock
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic, sliced ginger, and chopped lemongrass, sautéing until fragrant.
2. Pour in the vegetable broth (or fish stock) and bring to a simmer. Stir in the fish sauce and lime juice.
3. Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, or until the mussels open up.
4. Once the mussels are cooked, add the enoki mushrooms and cook for an additional 2 minutes.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.