Slow Cooker Mussels in Lemongrass Tomato Broth Julia Schifini All Stories, Food & Drink, Wellness 35 Comments Slow cookers create delicious and warm meals for the winter months. Growing up, as soon as December rolled around my mother would break out the slow cooker. By the time I got home from school, the house would be filled with the smell of whatever amazing meal had been stewing all day. Convenient and delicious, I never realized how many different kinds of meals could be created with just a slow cooker until Judith Finlayson’s 175 Essential Slow Cooker Classics. We’re sharing a few of these perfect recipes with you throughout the month to help you celebrate the season with something yummy and warm for the whole family. This is a variation of a recipe that appeared in New World Noodles by Bill Jones and Stephen Wong. I particularly enjoy the unusual and slightly Indonesian flavors of the delicious broth. This works equally well as the centerpiece of a light meal or as a dramatic first course. Make Ahead This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate broth for up to 2 days. When you’re ready to cook, continue with the recipe. Serves 4 as a main course or 6 as a starter Works in slow cookers from 3 1⁄2 to 6 quarts INGREDIENTS 1 tbsp vegetable oil 1 onion, finely chopped 2 cloves garlic, minced 1 tsp gingerroot, minced 1 tsp whole coriander seeds 1 cinnamon stick piece (2 inches/5 cm) 1 stalk lemongrass, coarsely chopped 1⁄2 tsp salt 1⁄2 tsp whole black peppercorns 1 can (28 oz/796 mL) tomatoes, including juice, chopped 2 cups vegetable stock, or 1 cup (250 mL) bottled clam juice mixed with 1 cup (250 mL) water 3 lbs mussels, cleaned (see Tip, below) Finely chopped cilantro Hot pepper sauce, optional DIRECTIONS In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, gingerroot, coriander seeds, cinnamon stick, lemongrass, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and vegetable stock and bring to a boil. Transfer to slow cooker stoneware. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until broth is flavorful. Strain broth through a fine-mesh strainer into a large saucepan, pressing out liquid with a wooden spoon. Discard solids. Bring broth to a boil. Add mussels, cover and cook until mussels open. Discard any that do not open. Ladle mussels and broth into bowls, garnish with cilantro and serve. Pass hot pepper sauce, if desired. Tip Farmed mussels are very clean and only need to be thoroughly rinsed under water before use in this recipe. If the mussels are not farmed, they will need to be carefully scrubbed with a wire brush under cold running water. Any fibrous beard should be trimmed with a sharp knife. The mussels should be tightly closed, or they should close when you tap them. If not, discard before cooking. Discard any that do not open after they are cooked. Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson & Mark T. Shapiro For more delicious recipes check out our Food & Drink section. What’s your favorite healthy seafood dish to make for family and friends? Congratulations! You found one of the secret questions for our Wellness From the Inside Out giveaway! Answer in the comments section below for one entry to win this week’s prize. Then, make sure to keep searching our latest stories for more chances to win. 35 Responses vianetia jimenez January 21, 2016 my favorite seafood dish is shrimp cocktail. veggies and tomatoe juice… thats healthy, right? Reply Daniela Plume January 19, 2016 i love stir frys with shrimp Reply Jairo Garcia January 19, 2016 My favorite healthy seafood dish to make for family and friends is seared Cod fish in a tomato-based sauce (with kaffir lime/herbs/garlic), served over wild rice and topped with fresh chopped ginger and parsley. Reply Deb January 19, 2016 Salmon with steamed veggies Reply Chelsea January 19, 2016 Curried shrimp with a side of steamed cabbage, yummmm! Reply Ellen January 19, 2016 Mussels Marinara. This recipe looks really good! I will give it a try! Reply latanya January 19, 2016 I like making crab cakes Reply deborah b January 19, 2016 Unfortunately I am the only one in my house who digs seafood-so more for me! I love some hot delicious steamed King crab legs – all the work is worth it! Reply Wanda Tracey January 18, 2016 Slow Cooker Mussels in Lemongrass Tomato Broth is now my favorite. Reply Marie Byrne January 16, 2016 I love making almond trout Reply Patty January 15, 2016 Salmon & veggies Reply Elizabeth E January 13, 2016 I make Salmon in parchment paper packets… mmmmm Reply Kathleen DiMartino January 13, 2016 salmon and veggies Reply Kimberly D January 12, 2016 I just love salmon. I don’t think I ever make it exactly the same way twice, but it’s always yummy. Reply Jennifer Essad January 11, 2016 I make a dish that’s from our local riverside restaurant, Shrimp and Artichoke Linguine. We make the sauce and keep in a big jar so it’s ready when we’re needing a quick meal. I use refrigerated linguine that cooks in under 5 min so along with shrimp we have a great meal in under 20 minutes. Reply Kay January 11, 2016 scallops Reply Adrienne V Williamson January 11, 2016 I don’t enjoy seafood, so none! Reply Jennifer Gibson January 11, 2016 We love cooking shrimp in butter and curry, a great combo with rice. Reply Destiny January 10, 2016 Shrimp stir fry! It’s so good! Reply Susan P. January 9, 2016 My favorite healthy seafood meal to make is grilled salmon and quinoa/faro with Brussels sprouts. Reply Sandy Weinstein January 8, 2016 steamed shrimp, with wild rice and beans, a nice salad Reply Kaylin Bruce January 8, 2016 My favorite healthy seafood dish to make for family and friends would have to be garlic shrimp. Reply Courtney S January 6, 2016 Baked salmon Reply Nancy H January 6, 2016 Paella Reply Colleen January 5, 2016 I have a fantastic fish recipe. It’s light, crunchie & simple to prepare. Its a crunchy baked whitefish. Loaded with flavour & leftovers become po boys the next day. Yum!! Reply amy stonger January 5, 2016 We always enjoy shrimp. Reply Angie W January 5, 2016 I don’t have a seafood recipe either – I’m also a vegetarian 🙂 Although I did see a recipe for vegan tuna nigiri where roasted watermelon served as the ‘tuna’…could be interesting! Reply helenlam January 5, 2016 Poached salmon Reply Kay January 5, 2016 I love all types of fish and like to try new recipes but we do love mussels and oysters the best 🙂 Reply Barbara B January 5, 2016 Baked salmon Reply Lisa M January 5, 2016 Paella!! Reply patricia January 5, 2016 I don’t have a seafood recipe. I am vegetarian. Reply Amy Bielawski January 5, 2016 There are a couple of great dishes such as scallops, spinach and parmesan saute. And grilled shrimp with garlic butter is always yummy. Reply Dana Morin January 4, 2016 It’s an Avocado and Shrimp dip with cucumber and Tomato served with crackers! Reply Stephanie V. January 4, 2016 wild Alaskan salmon and balsamic steamed veggies! tvollowitz at aol dot com Reply Start a Conversation Cancel a Conversation Connect with Enter your WordPress.com blog URL http://.wordpress.com Proceed Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.