Spicy Coconut Lemongrass Steamed Mussels
2 T Vegetable Oil
2 Lg. Shallots, sliced thinly
2 Thai Chiles (or crushed red pepper flakes to taste)
2 T Grated Ginger
2 Lg. Cloves Garlic, Minced
1 Lg. Lemongrass Stalk, bruised with the back of a knife to release flavor and cut into 2 inch pieces.
1/2 red pepper diced
2 T Fish Sauce (or 1 t salt)
1 Can Coconut Milk
1 c Chicken Stock
1 1/2 lbs. Mussels, debearded and gently scrubbed under running water
1 lime, juiced
1/4 c Cilantro, finely chopped
Baguette or other crust bread for dipping
- Preheat a large heavy bottomed pot on medium high heat before sautéing shallots, chiles, ginger, garlic, and lemon grass in vegetable or other neutral flavored oil. Stir occasionally until flavors begin to meld and spices become aromatic, about 5 minutes.
- Turn heat to high, and add in diced red pepper, fish sauce, coconut milk, and chicken stock. Bring mixture just to the boil, covered.
- When liquid is boiling, pour in mussels all at once, giving the pot a shake to distribute mussels evenly. Cover immediately.
- Cook mussels for 2 to 3 minutes or until they are just opened up, shaking the the pot periodically to “stir” the contents. Leave covered as much as possible, being careful to not overcook, and discarding any mussels that do not open.
- 5. Take off heat, stir in chopped cilantro and lime juice, and serve immediately with toasted or crusty bread for dipping.
This Recipe is part of The Fruit Company Dinner for Two Valentine’s Day Recipe!
About the Author
A former baker, chef, caterer, and a forever foodie, John is now a writer and essayist, who has written for newspapers and magazines across the country, and enjoys spending his spare time traveling and collecting bow ties.