Mussel, ginger and lemongrass gratin

French chef Daniel Galmiche shares his recipe for a vibrant gratin of mussels and lemongrass
“Moules marinière is the classic way to cook mussels, and I do love it, but I’ve often thought it needed something new.” So says Daniel Galmiche, the brilliant French chef behind The Vineyard at Stockcross, who gives his native cuisine a delicious shake-up in his latest cookbook. “In this version, the cooking liquid is infused with lemongrass and ginger and these vibrant flavours, to which you could also add grated lime zest, cut through the richness of the dish.”

SERVES
4

INGREDIENTS

• 3kg (6lb 8oz) mussels, rinsed 
• Butter, softened, for greasing 
• 2 tbsp olive oil 
• 1 large shallot, roughly chopped 
• 2 lemongrass stalks, bruised 
• 50g (1¾oz) root ginger, peeled and roughly chopped 
• 250ml (9fl oz) not too acidic or dry white wine, perhaps an Alsace or riesling 
• 2 handfuls coriander leaves, chopped 
• 200ml (7fl oz) fish stock 
• 400ml (14fl oz) whipping cream 
• 50g (1¾oz) pecorino cheese, grated

METHOD

Thoroughly scrub the mussels under cold running water and rinse well. Remove the beards by pulling them towards the large part of the shell. If any of the mussels are open, tap them hard against a work surface, and if they don’t close, discard them.


Source:

http://www.telegraph.co.uk/foodanddrink/recipes/10915178/Mussel-ginger-and-lemongrass-gratin.html