Thai-Inspired Coconut Milk Mussels with Ginger, Garlic and Lemongrass

Thai-inspired Coconut Milk Mussels with Garlic, Ginger and Lemongrass

Thai-Inspired Coconut Milk Mussels with Ginger, Garlic and Lemongrass

The rule of thumb for planning a meal of mussels is 1 pound per person. That sounds like a lot but the volume is smaller than you'd imagine as well as the mussel is quite small compared to the shell. A large bowl brimming with mussels is probably less in quantity than a small chicken breast. Serving this recipe with a bread for sopping up the broth is a must. It's a delicious broth that should be fully enjoyed as much as the mussels!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 575kcal

Author Toni Dash

Ingredients

3 tablespoons Sunflower Oil
1 large Shallot , peeled and diced
5 Garlic Cloves , diced
1 Serrano Chile , de-stemmed, seeded and diced
2 short stalks Lemongrass (4-5 inches, found in the herb section of most grocery stores)
3/4 inch (by ½ inch) knob Fresh Ginger, peeled and diced
1 tablespoon Unsalted Butter
1 14- ounce can Unsweetened Coconut Milk
4 pound Mussels , rinsed well in cold water; sort out and discard any with broken shells or that are not tightly closed*
To serve: Crusty baguette slices to sop up the broth (we used Udi’s Gluten-free Baguette which is found in the frozen section of many grocery stores)

Instructions

In a large pot with a tight fitting lid, heat the oil over medium-high heat. Add the shallot, garlic, chile, lemongrass and ginger; sauté, stirring constantly, until fragrant and the shallot becomes slightly translucent (about 3 minutes).
Add the butter and stir while it melts. Pour in the coconut milk; stir or whisk to break up any solidified milk and to fully blend with the vegetables.
Add the mussels, close the lid and allow to cook until the mussels have all opened; about 5 minutes. If when checking at 5 minutes some are still closed, replace the lid and cook an additional 1-2 minutes.
Evenly distribute the cooked mussels between four large bowls discarding any which have not opened. Ladle the broth evenly into the bowls. Serve immediately with baguette slices.

Notes

*Mussels from Prince Edward Island are incredibly clean thanks to the water there and do not require any preparation step other then externally rinsing them. Mussels from other areas may required debearding or additional cleaning to ensure no silt when cooking them. When purchasing mussels consult with your fishmonger on recommendations for additional cleaning before cooking.

Nutrition