Description
A fragrant and flavorful dish featuring fresh mussels steamed in a rich, aromatic coconut milk broth infused with lemongrass, ginger, garlic, and Thai chile. This easy-to-make recipe combines the bright zestiness of lime and fresh cilantro for a delightful seafood meal perfect for sharing.
Ingredients
Broth Ingredients
- 1 tablespoon coconut oil
- 1 clove garlic (thinly sliced)
- 1 stalk lemongrass (trimmed and finely chopped)
- 1 Thai chile (diced, plus more for serving)
- 1 teaspoon freshly grated ginger
- 1 cup unsweetened coconut milk
- 1 cup vegetable broth or fish broth
- 1 teaspoon fish sauce
- 1 teaspoon coconut sugar
Mussels and Garnish
- 1 1/2 pounds mussels (scrubbed)
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- Handful fresh cilantro leaves
Instructions
- Prepare the aromatics: Heat coconut oil in a Dutch oven over medium-low heat. Add the thinly sliced garlic, finely chopped lemongrass, and diced Thai chile. Cook for about 2 minutes until softened and fragrant.
- Add ginger and liquids: Stir in the freshly grated ginger and cook for an additional minute. Then pour in the coconut milk, vegetable or fish broth, fish sauce, and coconut sugar. Stir to combine and bring the mixture to a gentle simmer.
- Cook mussels: Add the cleaned mussels to the simmering broth. Cover the pot and cook, stirring occasionally, until the mussel shells open, about 5 to 6 minutes. Discard any mussels that do not open.
- Finish and serve: Remove the Dutch oven from heat and stir in fresh lime juice. Divide the mussels and broth evenly into four serving bowls. Garnish each bowl with lime zest, fresh cilantro leaves, and extra diced Thai chile if desired.
Notes
- Be sure to clean and debeard mussels thoroughly before cooking.
- Discard any mussels that remain closed after cooking to avoid potential food safety issues.
- You can adjust the amount of Thai chile based on your heat preference.
- Use fish broth for a deeper seafood flavor or vegetable broth for a lighter taste.
- This dish pairs well with crusty bread to soak up the flavorful broth.
