A flavorful and aromatic dish made with fresh mussels steamed in a fragrant coconut milk broth infused with ginger, garlic, lemongrass, and red chili, garnished with fresh cilantro.
30 minutes
A flavorful and aromatic dish made with fresh mussels steamed in a fragrant coconut milk broth infused with ginger, garlic, lemongrass, and red chili, garnished with fresh cilantro.
Fresh Mussels, cleaned, beards removed
0 lb
Fresh Ginger, finely chopped
tablespoons
Garlic, minced
each
Lemongrass, chopped
stalks
Red Chili, sliced
each
0 oz
tablespoons
Lime Juice, freshly squeezed
tablespoons
Fresh Cilantro, chopped
tablespoons
1. Clean Mussels
Take your fresh mussels and give them a thorough cleaning. Make sure to scrub away any dirt and remove the beards. Set them aside.
2. Create Aromatic Broth
In a large pot, combine the finely chopped ginger, minced garlic, chopped lemongrass, and sliced red chili. Cook over medium heat until fragrant.
3. Add Broth Ingredients
Pour in the coconut milk, fish sauce, and fresh lime juice into the pot. Stir well and bring the mixture to a boil.
4. Steam Mussels
Once the broth is boiling, add the cleaned mussels to the pot. Cover the pot with a lid and let the mussels steam for about 5-7 minutes, until the mussels have opened up. Discard any that remain closed.
5. Serve Mussels
Serve the mussels immediately, ladling the aromatic broth over them and garnishing with a sprinkle of fresh cilantro.
Use coconut milk as the liquid, add Thai curry paste, lemongrass, and kaffir lime leaves for aromatics. Finish with lime juice and Thai basil.
Replace Asian aromatics with shallots, garlic, and thyme. Use white wine as the liquid and finish with butter and parsley.
Combine a variety of seafood like mussels, clams, shrimp, and fish in a tomato-based broth with garlic, onions, and Italian herbs. Serve with crusty bread.
Steam clams in sake, with ginger and scallions. Finish with a splash of soy sauce and a sprinkle of nori or furikake.
Use clams instead of mussels. Cook with white wine, garlic, a pinch of saffron, and finish with a squeeze of lemon juice and chopped parsley.
Comments (0)