Mussels with Lemon Grass, Chile and Butter

Ingredients:

2 kg of Mussels, (since you will see it is super economic)

2 spoonfuls of oil (it can be an olive, or someone more light)

1 fistful cilandro

2 red chilis

2 cloves of garlic

4 lemon grass poles

2 limes, Juice (Juice)

200 cc. of white Wine

50 grams of cold butter

Cut parsley, Necessary Quantity

Procedure:

1st to Wash very well the mussels.

2nd to Cut the chili and the lemon grass in well thin tracks.

3rd It Stings the garlic, and the cilandro.

4th In a frying pan to place the oil and to allow to warm, add the chili, the garlic, the lemon grass, and the cilandro, and he cooks approximately 1 minute, to incorporate the white wine and the lime juice.

5th to Raise the fire. When it raises the boiling, agreguarle the mussels taking care that not encimen. (If it is necessary, do it in two or three batches) Until they are opened completely.

6th Finally to withdraw the mussels, and to emulsify the juice with the butter, cold (fat).

Armed and Presentation

To serve the mussels accompanied by the sauce of your own juice, to dust superficially with cut parsley.

The Lemon grass: It is a lemon grass, it is used especially to flavor specialties of the house of distant east, (Indonesia, Malaysia, Sri Lanka and India) is used also in the making of the currys, and especially for the fish.

If you use the fresh lemon grass, only use the lowest portion of the bulb, of the plant. If you obtain fresh air, you can support fresh air in the freezer, wrapped in a dampened kitchen tissue.