Geoffrey Zakarian's Mussels With Kaffir Lime & Sweet Garlic Broth

• 10 garlic cloves
• 2 cups whole milk
• ½ cup chopped parsley

• 5 shallots peeled and sliced thin
• 2 Kaffir lime leaves (bruised)
• 1 cup dry Muscat or sweet white wine
• 1 cup dry white wine
• Juice of 2 limes
• ½ can coconut milk
• ½ cup heavy cream
• 4 lbs Pei mussels, cleaned and scrubbed
• 1 teaspoon fresh cilantro
• 1 teaspoon peppercorn
• 1 bunch fresh Italian parsley (washed and cut in chiffonade)
• 1 beefsteak tomato (seeded, diced small)
• Sea salt and fresh pepper
• ½ pound soft butter

• 1 1-quart pot for garlic butter
• 1 large mussel pot
• 1 2-qt sauce pan for Kaffir lime broth
• 2 slotted spoons
• 1 strainer
• 1 Cuisinart
• 1 large decorative serving bowl
• toasted baguettes

Kaffir Lime Broth

In a medium saucepan, over moderate heat, sweat the shallots, coriander, peppercorns, Kaffir lime leaves until shallots are translucent. Deglaze with the juice of one lime and both wines reduce until almost dry. Add in coconut milk and cream, reduce by ½. Season with salt, pepper and the remaining lime juice. Strain and reserve warm.

 

Garlic Butter

Place the garlic cloves in a small saucepot and cover with milk. Simmer until the garlic gets very soft. Strain off ½ of the milk and discard. Place reserved garlic, milk and ½ pound butter into Cuisinart. Puree until smooth. Finish with the chopped parsley.

 

Mussels

In a heavy pot over moderate heat, put half of the garlic butter with the mussels, sweat uncovered for a minute then pour in warm Kaffir lime broth. Cover and cook the mussels until they all open. Finally add in the remaining garlic butter, parsley and tomato.

 

Serve warm with some toasted baguette.

 

Tips:

• Kaffir lime leaves can be ordered from Kalustyans.com
• Use Prince Edward Island mussels as they are plump, consistent in shape and size and easier to wash