Thai Coconut Mussels (Print Version)
# Ingredients:
→ Thai Coconut Broth
01 -
1 can (14 oz) coconut milk
02 -
1 cup chicken or vegetable broth
03 -
2 stalks lemongrass, smashed
04 -
2-3 kaffir lime leaves
05 -
2 tablespoons fish sauce
06 -
1 tablespoon brown sugar
07 -
2 cloves garlic, minced
08 -
1-inch piece of fresh ginger, sliced
09 -
1-2 Thai bird’s eye chilies, smashed (optional for heat)
10 -
1 tablespoon lime juice
11 -
Fresh cilantro, for garnish
→ Mussels
12 -
2 lbs mussels, cleaned and debearded
13 -
1 tablespoon vegetable oil
→ Optional Garnish
14 -
Lime wedges
15 -
Sliced red chili
16 -
Fresh cilantro leaves
# Instructions:
01 -
In a large pot, heat vegetable oil over medium heat. Add garlic, ginger, and smashed lemongrass to the pot and cook for 1-2 minutes until fragrant. Pour in the coconut milk and chicken broth, stirring to combine. Add the kaffir lime leaves, fish sauce, brown sugar, and bird’s eye chilies (if using). Stir well and bring to a simmer. Let the broth simmer for 10-15 minutes, allowing the flavors to meld together. Stir in the lime juice, then remove from heat. Taste and adjust seasoning if necessary.
02 -
Rinse the mussels under cold water and discard any that do not close when tapped. In a separate large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the mussels and cover with a lid. Cook for 5-7 minutes, shaking the pan occasionally, until the mussels have opened.
03 -
Carefully add the cooked mussels to the simmering coconut broth. Let them soak for an additional 2-3 minutes before serving.