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Duration:
25 minutes
Servings:
4 to share
Level:
Easy
In less than thirty minutes, you can whip up restaurant quality steamed mussels infused with floral lemongrass and spicy ginger in rich coconut milk. This dish is best served alongside a crusty baguette to dip into all that delicious broth. Top your mussels with chopped cilantro and a squeeze of lime at the end for extra brightness and freshness.
Part 1:
Rinse the Mussels
Step 1
Start by rinsing your mussels and removing any beards or grit.
Part 2:
Prepare your Aromatics
Step 1
Trim the bottom and top of the lemongrass, and remove the outer layer if browned or tough. Lightly crush the lemongrass stalk with the flat side of a chef’s knife or a rolling pin to release its aromatic oils, then thinly slice it crosswise into rounds. Peel and thinly slice the ginger. Peel and thinly slice the garlic. Peel, halve, and thinly slice the shallot.
Step 2
In a large deep pot or pan over medium heat, add the oil. Once hot add the lemongrass, ginger, garlic, and shallot. Sauté for 2-3minutes, until slightly softened and aromatic, but not browned.
Step 3
Add the mussels to the pan, then add the coconut milk.
Step 4
Bring the liquid to a simmer, lower the heat, cover the pan and cook until all of the mussels are fully opened and cooked through, about 6-7 minutes. Discard any mussels that remain closed.
Step 5
Add fish sauce if using, taste the broth, and adjust the seasoning if needed.
Step 6
Serve immediately topped with chopped cilantro, and along side lime wedges and a fresh baguette.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
