Sunda New Asian CEO/Founder Billy Dec and Culinary Director Mike Morales on WSMV4 celebrating Filipino American History Month featuring #FAHM special Mussels Laing – mussels, coconut milk braised collard greens, bacon lardons, chilies, shrimp bagoong.
INGREDIENT LIST:
- 1 Pound MUSSELS-CLEANED
- 3 Bunch COLLARD GREENS
- 1 CAN (16oz) COCONUT MILK
- 4 oz SHRIMP PASTE
- 2 TBS GINGER
- 8 cup CHICKEN STOCK
- 1 Each RED CHILIS
- 1 OZ BACON LARDONS
INSTRUCTIONS
- BRING CHICKEN STOCK TO A BOIL
- ADD COLLARD GREENS TO THE CHICKEN STOCK UNTIL SOFT [APPROX. 30-40 MIN]
- IN A SEPARATE POT SIMMER COCONUT MILK (1 can) AND SHRIMP PASTE
- REMOVE COLLARDS AND DRAIN. ADD THE COLLARDS TO THE COCONUT MILK MIXTURE AND SIMMER FOR 15 MINUTES, THEN SET ASIDE
- IN A PAN ADD OIL AND BACON WHEN BACON RENDERS [SHOULD BE CRISPY), ADD THE MUSSELS AND COOK UNTIL MUSSELS OPEN
- ADD COLLARD COCONUT MIXTURE UNTIL COMBINED, THEN ADD CHILIS
- PLACE IN A BOWL AND GARNISH WITH MICRO GREENS AND TOASTED COCONUT
NOTE: YOU CAN SUBSTITUTE MUSSELS WITH SHRIMP. IF YOU WANT THE DISH TO BE VEGETARIAN, ROASTED SQUASH WOULD ALSO BE GREAT SUBSTITUTION. IF YOU ARE MAKING IT VEGETARIAN OMIT SHRIMP PASTE AND BACON
