20 minutes
This delightful dish brings the vibrant flavors of Thailand to your table with fresh mussels and aromatic ingredients in a simple yet impressive meal for two.
Fresh Mussels, rinsed, beards removed
0 lb
tablespoons
Shallots, finely chopped
each
Garlic Clove, finely chopped
each
Lemongrass, inner core finely chopped
stalks
Fresh Hot Chile, seeded and finely chopped
each
Lime Zest, finely grated
teaspoons
teaspoons
teaspoons
Cilantro, whole
cups
1. Prepare and Clean Mussels
Begin by thoroughly rinsing the mussels under cold water in a colander to remove any grit or debris. Make sure to discard any mussels that remain open after a gentle tap, as they are not fresh.
2. Sauté Aromatics
In a large pot, heat 2 tablespoons of coconut oil over medium heat until it shimmers. Add the finely chopped shallot, garlic, lemongrass, and chile to the pot. Sauté these aromatic vegetables for about 3 minutes, stirring frequently.
3. Steam Mussels
Pour 1 cup of unsweetened coconut milk into the pot with the sautéed vegetables. Gently add the mussels to the pot, then cover with a lid. Allow the mussels to steam for 5 to 10 minutes, until they open wide.
4. Finalize the Dish
Use a slotted spoon to transfer the cooked mussels to a serving dish, discarding any that remain closed. Stir in lime zest, lime juice, fish sauce, and fresh cilantro leaves into the pot with the remaining liquid. Serve the mussels topped with the sauce.
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