Spicy Thai Mussels

This easy recipe for fresh spicy Thai mussels steamed in an aromatic coconut broth make an impressive starter.

📝 Ingredients

• 20 to 24 fresh mussels, (scrubbed and debearded)
• 2 tbsp oil
• 4 green onions
• 1 stalk lemongrass
• 2 cloves garlic
• 1/2 cup cilantro
• 1 medium red Thai chili, (or 1/2 dried Thai chili, finely chopped)
• 1 can coconut milk, ((400 ml) full fat or light)
• 1 tbsp fish sauce
• 1 medium lime

👨‍🍳 Instructions

1. 1Debeard mussels: Scrub and debeard the mussels if they haven't already been debearded. Discard any that aren't tightly closed or that don't close when you tap them.
2. 2Slice the onions thinly on a 45° angle. Remove the tough outer leaves of the lemongrass stalk and cut it into short lengths, about 1 inch long.
3. 3Mince and chop: Mince the garlic, remove the leaves from the cilantro stalks and chop the stems.
4. 4Slice the chili pepper very thinly.
5. 5Cook aromatics: Heat the oil in a heavy bottomed pan. Add the onions, lemongrass, garlic, and cilantro stems and cook, stirring until softened but not browned.
6. 6Add coconut milk and seasonings: Add the coconut milk, Thai red chili pepper and fish sauce to the pot. Bring to a boil.
7. 7Add mussels: Add the mussels all at once. Cover the pot and steam the mussels for 4-5 minutes until opened. Discard any that do not open.
8. 8Garnish and serve: Ladle into bowls and garnish with a squeeze of lime juice and some fresh cilantro leaves. Serve immediately.