Coconut Mussels Thai (Print Version)
# Ingredients:
→ Coconut Base
01 -
14 oz can of coconut milk
02 -
1 cup of broth (chicken or veggie)
03 -
2 kaffir lime leaves
04 -
2 smashed lemongrass stalks
05 -
1 tablespoon fish sauce
06 -
2 minced garlic cloves
07 -
1 tablespoon of lime juice
08 -
A 1-inch chunk of ginger, thinly sliced
09 -
Optional: 1-2 bird's eye chilies, lightly crushed, for heat
10 -
A tablespoon of brown sugar
11 -
Cilantro leaves for topping
→ Shellfish
12 -
2 lbs mussels, cleaned and beards removed
13 -
1 tablespoon of cooking oil
→ Extras for Serving
14 -
Optional: Lime wedges
15 -
Optional: Sliced red chilies
16 -
Optional: Fresh cilantro sprigs
# Instructions:
01 -
Start by warming your oil over medium heat in a big pot. Toss in the ginger, garlic, and bruised lemongrass. Stir and let them cook for just a minute or two, so they release their aroma. Pour in the coconut milk and broth, then mix. Drop in those kaffir lime leaves, stir in the brown sugar, fish sauce, and chilies (if you want it spicy). Let everything gently bubble for about 10-15 minutes. Before turning off the heat, add a splash of lime juice. Taste it to see if it needs any tweaks, and then set it aside.
02 -
Give the mussels a rinse under cold running water, making sure to toss any that won't shut when tapped. In another large pan, heat the oil over medium-high. Toss in the mussels, cover them up, and give the pan a little shake now and then. Let them cook 5-7 minutes or until they pop open. Discard any that stay closed.
03 -
Gently combine the steamed mussels with the warm, flavorful coconut broth. Let them sit together on low heat for just a couple of minutes, then serve it up.