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2 tablespoons olive oil
1/2 teaspoon sesame oil
1 cup julienned carrots
1 tablespoon chopped green onions (green tops only)
1 ½ teaspoons minced garlic
1 ½ teaspoons grated ginger root
½ teaspoon crushed red pepper
3 pounds fresh mussels, scrubbed well, debearded and rinsed in several changes of water
1 cup unsweetened coconut milk
1/2 cup coarsely chopped cilantro

1. Place the olive oil and sesame oil in the Emerilware 6-quart stock pot and heat over medium heat.
2. When hot, add the carrots, green onions, garlic, ginger, and crushed red pepper, stir, and cook for 20 seconds.
3. Add the mussels and stir to coat. Cover the pan and cook for 2 minutes.
4. Raise the heat to high and add the lemon grass broth, cover, and cook for 2 minutes more.
5. Add the coconut milk and cilantro, and stir well to combine.
6. Continue to cook, covered, until the coconut milk comes to a boil, 2 to 3 minutes longer.
7. Remove from the heat and serve immediately.

Yield: 6 servings

3 cups shrimp stock or fish stock
2 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
1/4 cup chopped fresh lemon grass
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 teaspoon whole black peppercorns
1/2 teaspoon salt
1 tablespoon chopped shallots

1. In an Emerilware 2-quart saucepan, combine all the ingredients and bring to a boil.
2. Reduce the heat to medium-low and simmer until reduced to 1 cup in volume, 20 to 25 minutes.
3. Strain through a fine mesh strainer into a clean saucepan.