Joe's Mussels Recipe

Clean the Mussels

Rinse the mussels under cold water and scrub the shells with a brush. Remove any beards.

Cook the Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and chopped lemongrass. Sauté for 2-3 minutes until fragrant.

Add Coconut Milk and Chipotle

Pour in the coconut milk and add the chopped chipotle pepper. Stir to combine and bring to a simmer.

Cook the Mussels

Add the cleaned mussels to the pot. Cover and cook for 5-7 minutes or until the mussels open. Discard any that do not open.

Finish with Cilantro

Stir in chopped fresh cilantro before serving.

Prepare the Dough

In a bowl, mix warm water and yeast. Let it sit for 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Create a well in the center, pour in the yeast mixture and 1 tablespoon of olive oil. Mix until it forms a dough.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Shape the Focaccia

Preheat the oven to 425°F (220°C). Punch down the risen dough and transfer it to a greased baking sheet. Press it out into a rectangle or circle. Dimple the surface with your fingers.

Add Toppings

Drizzle with olive oil, sprinkle with garlic powder, and optionally fresh rosemary. Let it rise for another 20 minutes.

Bake

Bake in the preheated oven for 20-25 minutes until golden brown. Let cool slightly before slicing.