Do It Yourself: East Coast Grill’s Steamed Mussels
Chef Chris Schlesinger has been slinging spiced-up seafood and barbecue in Inman Square for 25 years. But not everything requires as much patience as his slow-smoked ribs. Ten minutes is all it takes to prepare these Prince Edward Island mussels with coconut milk, chilies, ginger, and lime.
2 tbsp. sesame oil
1 1/2 qt. fresh mussels, preferably from Prince Edward Island, washed and debearded
2 tbsp. garlic, minced
2 tbsp. fresh ginger, minced
1 tbsp. fresh jalapeño, minced
1/2 c. coconut milk
1/2 c. hoisin sauce
Juice of 1 lime
1 tbsp. curry powder
2 tbsp. fresh basil, chopped
2 tbsp. fresh mint, chopped
2 tbsp. fresh cilantro, chopped
Salt and white pepper to taste
Heat sesame oil in a large sauté pan over medium-high heat. Add mussels and cook for 2 minutes. Add garlic, ginger, and jalapeño, and cook for 2 minutes more. Add coconut milk, hoisin sauce, lime juice, and curry powder; cover and cook for about 3 to 4 minutes, or until nearly all the mussels have opened. (Discard any that have not.) Remove from heat; add basil, mint, and cilantro; and season with salt and white pepper.
1271 Cambridge St., Cambridge, 617-491-6568, eastcoastgrill.net.