Mussels in a yellow tomato lemongrass broth
Broths
In this recipe, the mussels are bathed in a broth of yellow-orange tomatoes, and a stock infused with fresh lemongrass and ginger that I picked up at my local farmers' market. The ginger and lemongrass lend a subtle presence to the dish -- just enough so you know it's there, but not overpowering. I sauteed the onion, garlic, and ginger in extra-virgin coconut oil, so that you get hints of coconut without it being overwhelming or rich. Here, all the ingredients are harmoniously integrated.
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