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Coconut‑Lemongrass Mussels

Recipes

Ingredients

  • 2 lbs fresh mussels, cleaned and debearded

  • 1 can (13.5 oz) coconut milk

  • 1 cup seafood stock or water

  • 1 stalk lemongrass, smashed and cut into 3–4 pieces

  • 1 small shallot, thinly sliced

  • 2 cloves garlic, minced

  • 1-inch piece ginger, sliced

  • 1–2 Thai chiles or red pepper flakes (optional for heat)

  • 1 tbsp fish sauce

  • Juice of 1 lime

  • Fresh cilantro or basil for garnish

  • Neutral oil, salt

Instructions

  1. Warm a splash of oil in a large pot over medium heat. Add shallot, garlic, and ginger; cook until fragrant.

  2. Add lemongrass and chiles; stir for another minute.

  3. Pour in coconut milk and stock. Add fish sauce. Bring to a gentle simmer for 5 minutes to infuse.

  4. Add mussels, cover, and cook 5–7 minutes until they open. Discard any that stay closed.

  5. Remove from heat and stir in lime juice.

  6. Ladle mussels and broth into bowls and top with cilantro or basil.