Thai Coconut Mussels (Print Version)
# Ingredients:
→ Creamy Coconut Base
01 -
1 cup of chicken or veggie stock
02 -
2 tablespoons of fish sauce
03 -
2 cloves of garlic, finely chopped
04 -
1 tablespoon of brown sugar
05 -
2 stalks of lemongrass, lightly smashed
06 -
1-2 small Thai chilies, smashed (optional, for spice)
07 -
1 can (14 oz) of coconut milk
08 -
2-3 kaffir lime leaves
09 -
A 1-inch piece of fresh ginger, sliced up
10 -
1 tablespoon of lime juice
11 -
Cilantro leaves, to sprinkle on top
→ Fresh Mussels
12 -
2 pounds of mussels, cleaned and with the beards removed
13 -
1 tablespoon of cooking oil
→ Optional Extras for Serving
14 -
More cilantro leaves
15 -
Lime wedges
16 -
Thinly sliced red chilies
# Instructions:
01 -
Drop some oil into a big pot and warm it on medium. Toss in the garlic, ginger, and lemongrass, then stir for a bit (around 1-2 minutes) to release the smells. Pour in the coconut milk along with the stock. Mix it all together. Next, add the lime leaves, sugar, fish sauce, and chilies (if you're using them). Stir now and then as the mix comes to a gentle boil. Let it simmer for 10-15 minutes so the flavors blend nicely. Squeeze in the lime juice, check the taste, and turn off the heat.
02 -
Rinse those mussels well under cold water. If any don't close with a light tap, toss them out. Put a large pan on medium-high and heat up a tablespoon of oil. Drop in the mussels and cover with the lid. Give the pan a good shake now and then while they cook for 5-7 minutes. Once the shells open, they're done!
03 -
Carefully transfer the cooked mussels to your warm coconut broth. Give them a couple of minutes to soak up that flavor, then take off the heat and they're ready to enjoy.