With its mild astringency and juicy freshness, celery is a wonderful foil to strongly flavored seafood. In this recipe you use the outer celery stalks to steam mussels and then serve them with a cold celery leaf salad for crunch and flavor.
Rachel Nevitt of Full Moon Farm created this recipe, as is found in The Vermont Farm Table Cookbook. This sandwich is great for picnics or enjoying outside in your backyard.
To make this dish even spicier, you can add an additional tablespoon of sriracha sauce. Also, feel free to play with the ingredients - add snow peas, kale, chicken, chard, etc.
Most recipes that call for lemongrass only use the bulbous bottom parts, but here you can use the leftover top part of the stalks, or use 2 whole lemongrass stalks.
This sauce makes a delicious and unique marinade for chicken, beef, or pork.
Serve this local grilled pork with sautéed or grilled vegetables.