Ingredients:

2 lbs Cleaned Mussels

2 cans of coconut cream

4 cloves Garlic, minced

30g Ginger, minced

2pcs Shallots, minced

20g Coriander stem, minced

20g Lemongrass stalk, minced

4pcs Birds Eye Chili, minced (adjust to your liking)

2 tbsp Sambal

4tbsp Sake

4tbsp Cooking Oil

Salt, to taste

Pepper, to taste

Garnish:

Coriander Leaves 

Red Chilli pepper,cut in an angle

Green onions,cut in an angle

Preparation:

Cleaning Mussels:

Rinse and scrub mussels under running cold water.

Remove beards or small hair hanging from the mussel shells.

In a medium stock pot heat oil over medium-high heat.

Add shallots, ginger, coriander stem, lemongrass and garlic. Stir and cook until shallots are translucent and garlic is soft, about 2-3 minutes. Adjust the heat to medium-low to avoid burning the garlic.

Add bird’s eye chili and sambal, stir and cook about 2mins.

Add coconut cream, sake and seasoning, stir to combine.

Simmer for 5 minutes over medium-high heat.

Add the mussels,cover and let it cook until all mussels are open, about 5-7minutes. 

Remove from heat, divide the mussels and broth among two bowls or depending on your preference.

Serve these in style – as this recipe is sure to wow anyone who tries it! We hope you enjoy this recipe developed by Junior.

This recipe was developed and shared as part of the Goal Initiatives “Squawk and Gobble” campaign. Goal Initiatives has launched this to highlight the Montreal restaurant scene and the entrepreneurs and chefs behind local staples. Meet and share a meal, prepared by household names, as they discuss some of the ways they’ve been coping with the recent trying times. Stokes is proud to share this effort and spread awareness to mental health as well as supporting the local restaurant industry.
To learn more about this initiative and the restaurants involved, check out our website: https://www.blog.stokesstores.com/en/goal-initiatives

Ingredients:

1/4 c pine nuts, toasted

1/2 c basil, tightly packed

1 c spinach, tightly packed

1/2 c olive oil

1/2 c parmesan (grana padano), grated

2-3 tbs reserved pasta water

2 tbs butter

Preparation:

Put all the ingredients in your food processor and blend until smooth, or your desired texture.

Toss with your favourite pasta, the reserved pasta water and butter.

This pesto comes out so well, you will want to put it over everything! The flavour of these fresh ingredients really come through and sing to your taste buds. We hope you enjoy this recipe from Nora Gray. 

This recipe was developed and shared as part of the Goal Initiatives “Squawk and Gobble” campaign. Goal Initiatives has launched this to highlight the Montreal restaurant scene and the entrepreneurs and chefs behind local staples. Meet and share a meal, prepared by household names, as they discuss some of the ways they’ve been coping with the recent trying times. Stokes is proud to share this effort and spread awareness to mental health as well as supporting the local restaurant industry.

To learn more about this initiative and the restaurants involved, check out our website: https://www.blog.stokesstores.com/en/goal-initiatives