Mastering Spice by Lior Lev Sercarz & Genevieve Ko

Author:Lior Lev Sercarz & Genevieve Ko [Sercarz, Lior Lev]
Language: eng
Format: azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-10-14T16:00:00+00:00

Southeast Asian seasonings like lemongrass and galangal bring out the savory side of mussels, as do the South Asian spices turmeric and amchoor in this coconut milk broth. Serve these over steamed sticky, basmati, or jasmine rice.

SPICE BLEND

2 whole dried Thai chiles (1 gram)

1½ teaspoons ground lemongrass (3 grams)

1 teaspoon ground galangal (2 grams)

2 teaspoons ground turmeric (2 grams)

1 teaspoon ground amchoor (2 grams)

Finely grind the chiles and immediately mix with the lemongrass, galangal, turmeric, and amchoor. Use this spice blend instead of the main spice blend in the steamed mussels recipe on this page.

Follow the steamed mussels recipe, substituting 1 cup coconut milk for the white wine in step 2.

In step 3, omit the olive oil drizzle. Instead, stir in 1 tablespoon palm, coconut, or brown sugar; 1 tablespoon rice wine vinegar; and 2 teaspoons fish sauce until the sugar dissolves.

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