Best 3 Thai Inspired Mussels With Coconut Milk And Lemongrass Recipes

Are you looking for a recipe that offers a flavorful blend of sweet, spicy, and tangy flavors? Thai-inspired mussels with coconut milk and lemongrass is a dish that will tantalize your taste buds and transport you to the vibrant streets of Thailand. The combination of fresh mussels, creamy coconut milk, zesty lemongrass, and aromatic spices creates a harmonious symphony of flavors that will leave you craving more. Whether you're a seasoned chef or a novice in the kitchen, this recipe is designed to guide you through the process of creating an authentic and delicious Thai-inspired mussel dish that will impress your family and friends.

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THAI STEAMED MUSSELS

Thai Steamed Mussels image

Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.

Provided by MURINMOON

Categories World Cuisine Recipes Asian Thai

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Steps:

In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g

SPICY COCONUT MUSSELS WITH LEMONGRASS

Spicy Coconut Mussels With Lemongrass image

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

Steps:

Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams

THAI STEAMED MUSSELS IN COCONUT MILK

Thai Steamed Mussels in Coconut Milk image

This recipe came from the Best Ever 30 Minute Cookbook. I made it for my husband and we just loved it!

Provided by rebecca684

Categories Mussels

Time 17m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs mussels
1 tablespoon oil
6 garlic cloves, roughly chopped
1 tablespoon finely chopped fresh ginger
2 serrano peppers, seeded and finely sliced
6 spring onions, finely chopped
1 2/3 cups coconut milk
3 tablespoons light soy sauce
2 limes
1 tablespoon sugar
handful of chopped cilantro
salt
black pepper

Steps:

Scrub the mussels in cold water. Scrape off any barnacles with a knife, then pull out and discard the fibrous beard visible between the hinge on any of the shells. Discard any mussels that are not tightly closed, or which fail to close when tapped sharply.
Heat a large wok or pan over high heat and then add the oil. Stir in the garlic, ginger, chillies, and spring onions and stir fry for 30 seconds.
Grate the rind of the limes into the ginger mixture, then squeeze both fruit and add the juice to the wok with the coconut milk, soy sauce, and sugar. Stir to mix.
Bring the mixture to a boil, then add the mussels. Return the pan to a boil, cover and cook briskly for 5-6 minutes, or until all the mussels have opened. Discard any unopened mussels.
Remove the wok from the heat and stir in the chopped cilantro. Season the mussels well with salt and pepper. Ladle into warmed bowls and serve immediately.

Nutrition Facts : Calories 606.6, Fat 33.1, SaturatedFat 21.3, Cholesterol 95.5, Sodium 1796.8, Carbohydrate 33.9, Fiber 4.6, Sugar 12.2, Protein 46.3

Tips:

Choose fresh mussels: Look for mussels that are tightly closed and have a briny smell. Avoid any mussels that are open or have cracked shells.
Scrub the mussels thoroughly: Use a stiff brush to scrub the mussels under cold running water. Remove any barnacles or other debris from the shells.
Soak the mussels in cold water: This will help to remove any sand or grit from the mussels.
Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the mussels from burning.
Sauté the aromatics: Sautéing the aromatics (such as garlic, ginger, and lemongrass) in a little bit of oil will help to release their flavors and create a flavorful base for the sauce.
Use a combination of coconut milk and chicken broth: This will create a rich and flavorful sauce that is not too heavy.
Add the mussels and cook until they are just cooked through: Overcooking the mussels will make them tough and rubbery. They are done when they are opaque and the shells have opened.
Serve the mussels immediately: Mussels are best served hot, so serve them as soon as they are cooked.

Conclusion:

Thai-inspired mussels with coconut milk and lemongrass is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of coconut milk, lemongrass, and ginger creates a flavorful and aromatic sauce that is sure to please everyone at the table. Serve the mussels with rice or noodles, and enjoy!