Smoky coconut and lime basmati rice (smoky from black cardamom) with mussels with Shaoxing wine and cilantro. The mussels are a dish from waaaaay back in my nutrition lab at JWU. We made them with mirin, but the original was actually with the rice wine or sake. They're garlicky and sweet from the wine and there is plenty of cilantro to brighten everything up!
Originally Posted by Saria

BTW, I went out for mussels on Tuesday and plan to use a giftcard I have for this weekend and try a local seafood market/restaurant's version.
I'm attempting them soon...I promise.

Last edited by Munchy; 04-14-2011 at 11:05 AM.