Thai-Inspired Mussels with Coconut Milk and Lemongrass

Name: Thai-Inspired Mussels with Coconut Milk and Lemongrass
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: 2 tablespoons vegetable oil; 3 scallions, sliced, whites and greens separated; 1/2-inch piece ginger, peeled and grated; 2 cloves garlic, minced; 1 bunch cilantro, stems chopped and leaves left whole; Zest and juice of 2 limes; 1 bird’s eye chile, thinly sliced; 1 stalk lemongrass, sliced on a bias; 1 pound mussels, cleaned; 1 cup light beer; 1/4 cup coconut milk; 2 makrut lime leaves; 2 teaspoons fish sauce; Vegetable oil, for the pan; 1/2 baguette, sliced; 1 garlic clove, halved

Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: Hook, Line and Sink 'Em

Thai-Inspired Mussels with Coconut Milk and Lemongrass

0 Reviews

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!

Level: Easy
Yield: 2 servings

Total: 25 min
Active: 20 min

Level: Easy
Yield: 2 servings

Total: 25 min
Active: 20 min

Ingredients

Mussels:

2 tablespoons vegetable oil

3 scallions, sliced, whites and greens separated

1/2-inch piece ginger, peeled and grated

2 cloves garlic, minced

1 bunch cilantro, stems chopped and leaves left whole

Zest and juice of 2 limes

1 bird’s eye chile, thinly sliced

1 stalk lemongrass, sliced on a bias

1 pound mussels, cleaned

1 cup light beer

1/4 cup coconut milk

2 makrut lime leaves

2 teaspoons fish sauce

Toasted Bread:

Vegetable oil, for the pan

1/2 baguette, sliced

1 garlic clove, halved

Directions

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.

Thai-Inspired Mussels with Coconut Milk and Lemongrass

Thai-Inspired Mussels with Coconut Milk and Lemongrass

Mussels:

Toasted Bread:

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