THAI-INSPIRED MUSSELS WITH COCONUT MILK AND LEMONGRASS
A big pot of mussels is ALWAYS a win, win, win to me! There are LOTS of directions you can go in terms of flavor profiles-and to top it off, mussels are cheap and very quick to cook. The spice, acid and creamy coconut milk really bring big flavors to the party that are ALWAYS crowd pleasers. Be sure to have lots of bread to soak up all the delicious broth!
Provided by Anne Burrell
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves.
- For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels.
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Treaky Boyz
[email protected]I wasn't a fan of this recipe. The mussels were overcooked and the sauce was bland.
Sm Motiur
[email protected]This was a bit too spicy for me, but it was still very good. I think I would use less chili next time.
Familia Lee
[email protected]I loved this recipe. The mussels were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Olly
[email protected]This was a great recipe. I will definitely be making it again.
Sterling Marjadsingh
[email protected]Delicious!
Mayson Tumelo
[email protected]This recipe was easy to follow and the results were delicious. The mussels were tender and flavorful, and the sauce was creamy and rich. I served it with rice and it was a perfect meal. I will definitely be making this again.
Sojib Hossain
[email protected]This recipe was a bit too spicy for me, but it was still very good. I think I would use less chili next time. The mussels were cooked perfectly and the sauce was flavorful. I served it with rice and it was a great meal.
Angel Murigi
[email protected]I love Thai food and this recipe did not disappoint. The mussels were cooked perfectly and the sauce was amazing. I served it with rice and it was a perfect meal. I will definitely be making this again.
Sohail waqas
[email protected]This was a delicious and easy recipe. I used canned coconut milk and it turned out great. The mussels were cooked perfectly and the sauce was flavorful and creamy. I will definitely make this again.
Pokemon Star
[email protected]I've made this recipe several times now and it's always a hit. It's so easy to make and the flavors are amazing. I love that I can use frozen mussels, which makes it a great weeknight meal. I usually serve it with crusty bread to soak up all the deli
Thandeka Mqadi
[email protected]This recipe is a winner! The combination of coconut milk, lemongrass, and mussels is divine. I followed the recipe exactly and the results were fantastic. The mussels were plump and tender, and the sauce was creamy and flavorful. I served it over jas