The lemongrass we planted in our garden grew very well. It is almost as tall as Amy! As it starts to get cooler out, we are trying hard to use up all the herbs and vegetables that are still growing abundantly in our front yard. So, we wondered...what would lemongrass be fabulous in? Then we spotted a 2-pound bag of Prince Edward Island mussels at our market for $4.99, and we had our answer.
When you are cooking with lemongrass, you are really only using the bottom part of the stalk. First you chop off the long grassy part and then peel away the outer layers of the bottom stalk, kind of like you do with fresh corn. Underneath should be a pale yellow fleshy stalk that is soft and fragrant. Cut off and discard the bulbous end, then slice thinly about 2/3 of the way up. The green and woody upper part can be used for infusing flavor into a broth, but is not very edible, so should be removed before serving.
1 stalk lemongrass, chopped
2 pieces dried galangal
1 tablespoon fish sauce
1 tablespoon liquid sugar (simple syrup)
1 can light coconut milk
2 pounds fresh PEI mussels
In a large pot, heat the olive oil. Add the curry paste and stir to fry for about a minute. Stir in the water, then add the lemongrass, galangal, fish sauce, sugar and coconut milk. Bring to a boil, then turn down to simmer for 10-15 minutes. Add the mussels, stir to coat, and put a lid on the pot. Cook, covered, over low heat until the mussels open, about five minutes. Serve with crusty bread.