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Kirk's Traveling Kitchen News and Blog



Took a couple of days of R&R up to Inverness on a recent trip to California where we stayed at an isolated (for California), but very luxurious spot called Mankas Inverness Lodge not far from the Point Reyes National Seashore. A collection of well appointed cabins and houses scattered throughout the woods and along Tomales Bay, it is a great destination for a quirky escape. Just be prepared to eat a lot of shellfish (the bay is known for its oyster/mussel farms). Here's a favorite mussel recipe:

Recipe Card for Item: Steamed Mussels in a Hot & Sour Lemongrass Broth

Quantity Produced: Serves 6-8

Fresh Mussels, Debearded and thoroughly rinsed 5#

Lemongrass Broth:
Chicken Stock 2 Quarts
Lemongrass, Minced 2 Stalks, Inner Leaves Only
Fish Sauce ¼ Cup
Chile Oil 1 Tablespoon
Lime Zest 1 Lime
Lime Juice 1 Lime
Lemon Juice 1 Lemon
Kaffir Lime Leaf (optional) 1 Leaf

Loaf of French Bread, Sliced on Diagonal 1 Loaf
Garlic Clove, Crushed 1 Clove
Olive Oil ½ to 1 Cup
Coarse Salt as needed

To Garnish: Cilantro, Lime Wedges as needed

Preparation Procedure-
Combine all ingredients for the lemongrass broth, NOT the mussels or bread though, bring to a rapid boil and simmer for 20 minutes. Remove from heat and steep 10 minutes longer. Strain and return to a large pot, with room to spare, bring to a boil and add the mussels. Cook mussels until they open, then transfer to a deep bowl. When all mussels are cooked, ladle broth over them (you may have extra which is great with: rice, noodles, dumplings, shrimp, seafood, etc..). Before ladling broth over mussels, rub the French bread with olive oil, garlic and coarse salt. Briefly cook on hot grill, until marks show, about 3-4 minutes. Serve with mussels, cilantro & lime.