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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Sayma Islam
[email protected]This recipe was a bit bland for my taste. I added some extra chili peppers and ginger to spice it up.
anas shamim
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The mussels were cooked perfectly and the broth was very flavorful.
Md Nazmul Hosen
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The mussels are incredibly flavorful and the broth is so delicious.
Belwa Parsa
[email protected]I added some chopped cilantro and lime zest to the broth for an extra burst of flavor. It was a great addition!
Meraj Islam
[email protected]I'm allergic to coconut milk, so I substituted almond milk instead. The dish still turned out great! The mussels were tender and the broth was flavorful.
Ketina Fils aime
[email protected]Overall, this was a great recipe. The mussels were tender and flavorful, and the broth was rich and creamy. I would definitely recommend this recipe to others.
Bell Rowe
[email protected]This dish was a disappointment. The mussels were tough and the broth was bland. I won't be making this recipe again.
iqra malik
[email protected]I found the broth to be a bit too spicy for my taste, but the mussels were cooked perfectly. Next time I'll use less chili peppers.
Teresa Hanna
[email protected]This recipe was easy to follow and the mussels turned out great! I love the combination of coconut milk and lemongrass.
Jalal alzyady
[email protected]The mussels were a bit overcooked, but the broth was delicious. I'll try again and be more careful with the cooking time.
Chris Makhanu Mulongo
[email protected]I made this dish for a potluck and it was a huge success! The mussels were succulent and the broth was creamy and flavorful. I received so many compliments on the dish.
BK SANGRI
[email protected]This dish was a hit at my dinner party! Everyone loved the unique and delicious flavor of the mussels. It was a great way to introduce my friends to Thai cuisine.
Asfan Dyar
[email protected]Followed the recipe to the T and the mussels turned out amazing! The broth was so flavorful and the mussels were cooked perfectly. Will definitely make this again!
Krisno Mohamto
[email protected]I'm not usually a big fan of mussels, but this recipe changed my mind. The coconut milk and lemongrass gave the mussels a delicate and unique flavor that I loved. I'll definitely be making this dish again!
SHAHIN SHAH
[email protected]This Thai-inspired mussels dish was an absolute delight! The combination of coconut milk, lemongrass, and mussels was harmonious and flavorful. The mussels were cooked perfectly, tender and juicy, while the broth was rich and aromatic. I served it wi