THAI MUSSELS WITH COCONUT MILK AND LEMONGRASS
There are a few rules for cooking with mussels. First, throw away any mussels that are already opened when you purchase them. Second, use a paring knife to remove the fibrous strings on the outside of the mussels—called the “beard”—as they are tough. Third, discard any mussels that haven’t opened during cooking. Last, always serve mussels with a crusty bread, coconut rice, or another starch to mop up all the delicious sauce. Mussels cook up quickly, making them ideal for a weeknight meal or a dinner party when you want to spend time with your guests instead of in the kitchen.
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SERVINGS
4
INGREDIENTS
- 1 tablespoon canola or vegetable oil
- 2 cloves garlic, minced
- 2 teaspoons grated peeled fresh ginger
- 1 large shallot, minced
- 1 (4-inch) piece lemongrass, white and light green parts, thinly sliced
- 1 Thai chile (optional)
- 1 tablespoon green curry paste
- 1 (15-ounce) can coconut milk
- 1 tablespoon fish sauce, plus more to taste
- 1 1⁄2 to 2 pounds mussels, scrubbed and beards removed
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
HOW TO MAKE IT
- In a small cast-iron cocotte or mussel pot, combine the oil, garlic, ginger, shallot, lemongrass, and chile. Place over medium heat and cook for 1 to 2 minutes, until the shallot is translucent. Add the curry paste and cook for 30 seconds. Add the coconut milk and fish sauce, stir to combine, then add the mussels. Cover and cook for about 5 minutes, shaking the pan as the mussels cook, until they have opened.
- Discard any mussels that do not open. Taste and add more fish sauce if needed. Serve family-style or spoon into bowls with a squeeze of lime juice and a sprinkle of cilantro.
