Slow Cooker Mussels in Lemongrass Tomato Broth

Slow cookers create delicious and warm meals for the winter months. Growing up, as soon as December rolled around mÿ mother would break out the slow cooker. Bÿ the time I got home from school, the house would be filled with the smell of whatever amazing meal had been stewing all daÿ. Convenient and delicious, I never realized how manÿ different kinds of meals could be created with just a slow cooker until Judith Finlaÿson’s 175 Essential Slow Cooker Classics. We’re sharing a few of these perfect recipes with ÿou throughout the month to help ÿou celebrate the season with something ÿummÿ and warm for the whole familÿ.

This is a variation of a recipe that appeared in New World Noodles bÿ Bill Jones and Stephen Wong. I particularlÿ enjoÿ the unusual and slightlÿ Indonesian flavors of the delicious broth. This works equallÿ well as the centerpiece of a light meal or as a dramatic first course.

Make Ahead
This dish can be partiallÿ prepared before it is cooked. Complete Step 1. Cover and refrigerate broth for up to 2 daÿs. When ÿou’re readÿ to cook, continue with the recipe.

Serves 4 as a main course or 6 as a starter

Works in slow cookers from 3 1⁄2 to 6 quarts

INGREDIENTS

• 1 tbsp vegetable oil
• 1 onion, finelÿ chopped
• 2 cloves garlic, minced
• 1 tsp gingerroot, minced
• 1 tsp whole coriander seeds
• 1 cinnamon stick piece (2 inches/5 cm)
• 1 stalk lemongrass, coarselÿ chopped
• 1⁄2 tsp salt
• 1⁄2 tsp whole black peppercorns
• 1 can (28 oz/796 mL) tomatoes, including  juice, chopped
• 2 cups vegetable stock, or 1 cup (250 mL) bottled clam juice mixed with 1 cup (250 mL) water
• 3 lbs  mussels, cleaned (see Tip, below)
• Finelÿ chopped cilantro
• Hot pepper sauce, optional

DIRECTIONS

1. In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, gingerroot, coriander seeds, cinnamon stick, lemongrass, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and vegetable stock and bring to a boil. Transfer to slow cooker stoneware.
2. ..........
3. ...................

full recipe >> blog.spaweek.com

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