A popular recipe at local western seafood restaurants like Fish & Co dan Manhattan Fish Market. This is my version adapted to local tastes.
Ingredients
1kg mussels
1 Turmeric leaves
1 shallots
1 lemongrass stalks
3 cloves garlic
Ingredients Lemon Butter Garlic Sauce
25ml of olive oil
4 cloves garlic (chopped)
250ml whipping cream
100g butter
3 tablespoons of lemon juice
1 teaspoons of salt / to taste
1 teaspoon of Aji-Shio white pepper / to taste
2 teaspoons parsley
Method
- Heat a little olive oil and sauté 4 finely chopped garlic cloves. Make sure the heat is not too high so that the garlic does not burn. If the garlic is charred, SOS will be bitter.
- When the garlic looks yellow, add 250ml whipping cream or liquid milk.
- Stir so that the frying oil and whipping cream begin to dissolve and combine. If there is any, can use an egg beater.
- Increase the flame if necessary. Mix for 1-2 minutes. Then add 100g of butter. If you use liquid milk , add 140g butter
- Add the juice from 1 lemon or 3 tablespoons. The sauce will begin to thicken after simmering.
- Make sure the sauce is always stirred while simmering so that the sauce does not get too hot and break up the oil. This will spoil the sauce.
- When the sauce has started to thicken, add salt to taste. And white pepper to taste.
- Finally add 2 teaspoons parsley. The lemon butter garlic sauce is ready and can be set aside.
- Bring to a boil 1000ml or 4 cup of water. Add the garlic, lemon grass, red onion and turmeric leaves.
- Add 2 teaspoons of salt. When the water has boiled, add the mussels , stir and cover the pot for 4-6 minutes.
- Mussels are cooked when the skin is open and ready to be served with lemon butter garlic sauce.