Steamed Mussels with Thai Coconut Broth

Steamed Mussels with Thai Coconut Broth
Serves 2
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Main Dish
  1. 20 farm-raised mussels, cleaned
  2. 3/4 cup Thai coconut broth (recipe follows)
  3. 3 fresh Thai chilies, cut into thin rings
  4. 2 cloves garlic, sliced and blanched
  5. Red bell pepper
  6. 1/8" dice 2 scallions, thinly sliced
  7. 1 tablespoon butter
Thai Coconut Broth
  1. 1 ounce fresh ginger, smashed
  2. 2 tablespoons peanut oil
  3. 1 lemongrass stalk, smashed
  4. 1/4 cup Thai basil leaves
  5. 5 fresh Thai chilies
  6. 5 cloves garlic
  7. 2 shallots, chopped
  8. 5 14-ounce cans coconut milk
  9. 1 ounce galangal
  10. 2 tablespoons fish sauce
  11. 1 tablespoon lemon juice
  12. 2 tablespoons sugar
  13. 1/4 cup kaffir lime leaves
  14. Salt and pepper to taste
Thai Coconut Broth
  1. Heat the peanut oil in saucepan. Add the ginger, galangal, garlic, Thai chilies, and shallots. Sweat for 5 minutes.
  2. Add the coconut milk, lemongrass, fish sauce, lemon juice, sugar, salt and pepper, and kaffir lime leaves. Simmer for 15 minutes.
  3. Remove from the heat and strain through a fine mesh strainer. Cool.
Main DIsh
  1. In a large sauté pan over medium heat, sauté the garlic and chilies in a small amount of butter. Add the mussels, and heat slightly.
  2. Add the Thai Coconut Broth. Cover. Cook until the mussels have opened. Mix in the diced red pepper. Pour in a bowl, and garnish with scallions.
Cooks Recipes

Serves 2 as an appetizer. Recipe courtesy of Georgia Aquarium Seafood Savvy Program/Wolfgang Puck