FOOD

Mount Etna: Outdoor Living & Adventure

Join us as we visit the largest active volcano in all of Europe ... Mount Etna! In this episode, A Brit and a Broad take a sunrise hike to the top, explore the underground lava tubes, and learn why blood oranges grow best near Mount Etna.

FOOD

Mount Etna: Outdoor Living & Adventure

Join us as we visit the largest active volcano in all of Europe ... Mount Etna! In this episode, A Brit and a Broad take a sunrise hike to the top, explore the underground lava tubes, and learn why blood oranges grow best near Mount Etna.

Ingredients

  • 3 tablespoon coconut oil
  • 1 shallot, thinly sliced
  • 2 teaspoon sliced garlic
  • 1 tablespoon chopped lemongrass
  • 2 teaspoon chopped Thai chili
  • 2 pounds mussels
  • 1/3 cup cold water
  • 1/4 cup rice wine
  • 1/2 teaspoon fish sauce
  • Handful basil
  • 1/2 cup coconut milk
  • Black pepper to taste
  • Lime
  • Crusty bread

Steps

  1. Heat a large skillet over medium heat; add coconut oil. When oil is hot, add shallot and fry until lightly golden, about 2 to 3 minutes. Remove fried shallot from skillet and place on a paper towel lined dish and set aside.
  2. In same skillet with shallot-infused coconut oil; add garlic, lemon and chili. Sauté until they soften, about 2 to 3 minutes. Add mussels, water, rice wine and fish sauce. Increase heat to high heat and stir to combine everything. Cover and cook until mussels are fully cooked, about 6 to 8 minutes. Discarded unopened mussels.
  3. Reduce heat to medium; sprinkle basil and pour coconut milk cook additional 1 minute. Add black pepper to taste, and remove from heat. Serve with lime and toasted crusty bread. Enjoy!