On this week's , I found myself with Robert Grenner, the executive chef for . I visited him a couple months ago for a delicious and thought he would be perfect to talk to about a light and easy recipe for seafood lovers, just in time for summer.
I personally have not cooked a lot of seafood dishes, so I was excited when he told me we were going to prepare lemongrass and coconut mussels. What I especially love about this recipe is that it takes less than ten minutes to pull together, including prep time.
Remember when buying mussels to pick ones that are closed. If you do get some that are slightly opened, you should be able to close it and it will stay closed. If it opens, it is not fresh so don't use it.
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In this week's video, watch the step by step process with Chef Grenner on how to make this delicious dish.