Mussels with Coconut Sweet Chili Broth
Serve these mussels with homemade bread or twice-fried chunky potato chips for sopping up the gently spicy coconut broth.
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Cooking tools:
- Food processor
- Dutch oven
- Grater
- Whisk
- Stove
- Pot
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Airtight container
Ingredients
- 1 tbsp. brown sugar
- 1 tbsp. cilantro
- 1 tbsp. chopped garlic
- 1 tbsp. chopped shallot
- 1 tbsp. freshly ground black pepper
- 1 tbsp. kosher salt
- 1 tbsp. pickled ginger
- 1 tbsp. Thai sweet chili sauce
- 5 mild to medium-heat red chiles, halved and seeded
- 1 stalk lemongrass, cut into 1-inch pieces
- Finely grated zest of 2 limes
- 4 lb. mussels, scrubbed
- 1 1⁄4 cups coconut milk
- 1⁄4 cup cilantro, chopped, for garnish
- Bread, for serving
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