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› Thai-style Coconut Mussels

Thai-style Coconut Mussels

Name: Thai-style Coconut Mussels
Total time: 25 minutes
Yield: 4
Ingredients: 2¼ lbs/1 kg mussels, cleaned and scrubbed; 1 Tbsp/15 ml olive oil; One ¾ in/2 cm piece of ginger, finely chopped; 2 shallots, finely sliced; 2 garlic cloves, finely chopped; 1 red chile, seeded and chopped; 1 lemongrass stalk, tender inner part only, finely chopped; 1 Tbsp Thai green curry paste; 1 ¾ cup/400 ml coconut milk; 1 Tbsp fish sauce; Juice of 1 lime; Small bunch Thai basil; Steamed jasmine rice, for serving

par Chris Baber

Temps de préparation

25 minutes

Taille des portions

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Ingrédients

2¼ lbs/1 kg mussels, cleaned and scrubbed
1 Tbsp/15 ml olive oil
One ¾ in/2 cm piece of ginger, finely chopped
2 shallots, finely sliced
2 garlic cloves, finely chopped
1 red chile, seeded and chopped
1 lemongrass stalk, tender inner part only, finely chopped
1 Tbsp Thai green curry paste
1 ¾ cup/400 ml coconut milk
1 Tbsp fish sauce
Juice of 1 lime
Small bunch Thai basil
Steamed jasmine rice, for serving

Préparation

Make sure to get Thai basil for these plump and fragrant mussels in coconut milk. Unlike sweet basil, Southeast Asian Thai basil is savoury and spicy and adds a distinct flavour and aroma to the dish.

*This recipe originally ran in the United Kingdom on HexClad.uk

Check for any mussels that are open, if they are, give them a tap. If they don’t close, discard them.
Heat the oil in a HexClad 8QT/7.5 L Hybrid Stock Pot over medium-high heat. Add ginger, shallots, garlic, chile and lemongrass and cook for 1 minute. Stir in curry paste and cook for 1 minute.
Turn heat to high and add mussels, coconut milk and fish sauce. Cover, bring to a boil and cook for 3 to 4 minutes, until mussels open. Add lime juice along with most of the basil, saving a little for garnish.
Remove and discard any mussels that aren’t open. Serve with rice, garnished with a few basil leaves.