STEAMED MUSSELS
This dish includes three warming foods: mussels, fennel, and scallions. Mussels support the body and build Kidney Qi while Fennel helps warm cold conditions in the body. Scallions are also warming and benefit the Lung.
[cooked-sharing]
1 cup long grain rice
2 cups water or broth
1 pound mussels
1 Tablespoon butter
3 shallots, peeled and chopped
1/2 cup white wine
parsley, to taste
freshly ground black pepper, to taste
Grapeseed oil for cooking
1 scallion, cut into 2" pieces
sea salt, to taste
1/2 fennel bulb, thinly sliced
1Bring the water or broth to a boil. Add the rice and reduce the heat to a simmer. Cook, partially covered, until the water is absorbed.
2Meanwhile, make the mussels:
3In a medium-sized pot, heat butter over medium heat. Add shallots and saute until translucent, about 4 minutes.
4Add the wine and the mussels. Cook about 5 minutes, or until the mussels open.
5While the mussels are cooking, saute the fennel:
6Heat a wok or sauté pan over medium high heat. Add grape seed oil and heat for 30 seconds.
7Add the scallion and a dash of salt. Cook for about 10 seconds.
8Then add the fennel. Sauté lightly. Add black pepper to taste.
9Add the fennel to the mussels and mix. Serve the fennel and mussels over the warm rice.
Ingredients
1 cup long grain rice
2 cups water or broth
1 pound mussels
1 Tablespoon butter
3 shallots, peeled and chopped
1/2 cup white wine
parsley, to taste
freshly ground black pepper, to taste
Grapeseed oil for cooking
1 scallion, cut into 2" pieces
sea salt, to taste
1/2 fennel bulb, thinly sliced
Directions
1Bring the water or broth to a boil. Add the rice and reduce the heat to a simmer. Cook, partially covered, until the water is absorbed.
2Meanwhile, make the mussels:
3In a medium-sized pot, heat butter over medium heat. Add shallots and saute until translucent, about 4 minutes.
4Add the wine and the mussels. Cook about 5 minutes, or until the mussels open.
5While the mussels are cooking, saute the fennel:
6Heat a wok or sauté pan over medium high heat. Add grape seed oil and heat for 30 seconds.
7Add the scallion and a dash of salt. Cook for about 10 seconds.
8Then add the fennel. Sauté lightly. Add black pepper to taste.
9Add the fennel to the mussels and mix. Serve the fennel and mussels over the warm rice.
