Homeless mussels with lemon grass and kimchee

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Ingredients

2 tablespoons olive oil

2 tablespoons shallot, finely diced

2 cloves garlic, sliced

1 stalk lemon grass, white part only, sliced

2 pounds mussels, scrubbed and beards removed

1⁄2 cup white wine

1⁄4 cup good-quality kimchee

Toasted sesame seeds, to garnish

In large, heavy-bottomed saucepan, heat oil over medium-high heat. When oil has started to smoke, add shallots, garlic and lemon grass and sauté for 1 minute. Add mussels, toss until coated and add wine. Cook, stirring constantly, until mussel shells have opened, about 2 minutes.

Remove from heat and set aside. Once cooled, remove mussels from shells and place in bowl with kimchee, then toss. Serves 4 to 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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