Mussel Memory

In today’s Hub Cooking Club Chef Dave Becker is putting a sweet and sour spin on a New England classic: mussels. The dish is a popular favorite at the chef’s newest restaurant, Balani. Mussels By: Chef Dave Becker, Balani Ingredients: 3 Pounds fresh mussels (it might sound like a lot but it’s mostly shells) 2 T olive oil 1 T garlic (minced) 1 t fresh ginger (minced) 1 t lemongrass (minced) 1 T Fish Sauce, nuoc cham 2 T fresh lime juice 1 cup chicken or fish broth 1 T Butter 1 t cilantro (chopped) 1 T scallions (chopped) Salt & Pepper Your favorite crusty bread toasted or grilled Directions: Heat a sauce pan. Add the olive oil and wait for it to start to ripple due to the heat. Add the garlic, ginger, lemongrass. Wait until the garlic starts to brown, and then add the mussels, lime juice, fish sauce, stock, butter, kosher salt and black pepper Cover with a lid and wait for the mussels to open. Taste for seasoning. Ladle the mussels over the crusty bread and then garnish with scallions and cilantro