Steamed Mussels with Aromatic Green Broth

INGREDIENTS
Pesto
  • 2 cups arugula leaves, clean and dry
  • 2 cloves garlic
  • 2 Tbsp toasted pumpkin seeds
  • ½ cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • Salt, to taste
Mussels
  • 4 Tbsp unsalted butter
  • ½ cup sliced white onion
  • 1 tsp minced fresh ginger (or ¼ t dry ginger)
  • 1 Tbsp minced garlic
  • 1-2 lbs cleaned, whole, live mussels (use 1 lb for an appetizer, 2 lb for an entrée)
  • 1 cup dry white wine
  • 1 14-oz can unsweetened coconut milk
  • 1 Tbsp fish sauce (optional)
  • 1 Tbsp thinly sliced fresh chiles (Thai chiles, fresno or similar)
  • Salt, to taste
DIRECTIONS

Pesto

  1. Combine everything except the olive oil, lemon juice and salt in the base of a food processor.
  2. Process until a paste is formed; then drizzle in the lemon juice and olive oil. Add the salt.

Mussels

  1. In a medium sauce pan, heat the butter over medium-high heat until melted. Add the onions and sauté until translucent, and then add the ginger and garlic. Continue cooking, stirring continuously for another 1 to 2 minutes.
  2. Add the mussels and white wine to the pan. Cook, stirring, for another minute; then add the coconut milk and fish sauce (if desired), and cover with a tightly fitted lid.
  3. Cook until all the mussels have just (It is easy to overcook mussels, so check frequently until they have all opened, usually less than 5 minutes.)
  4. When the mussels have opened, remove from the heat, and stir in the arugula puree and fresh chiles.
  5. Taste for seasoning, and serve with a toasted baguette, if desired.
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