Coconut Milk Mussels with Lemongrass
This dish fuses the briny sweetness of mussels with the creamy richness of coconut milk and the aromatic brightness of lemongrass, ginger, and lime. Inspired by Thai and Vietnamese flavors, it’s...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Grater
- Measuring cup
- Spoon
- Ladle
- Serving bowl
Ingredients
- 2 lbs fresh mussels, scrubbed and debearded
- 1 tbsp coconut oil or neutral oil
- 1 small shallot, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 stalk lemongrass, tough outer layers removed, inner stalk bruised and sliced
- 1 Thai red chili, thinly sliced (optional for heat)
- 1 can coconut milk (full-fat)
- ½ cup chicken or seafood stock (or water)
- 1 tbsp fish sauce
- Juice of 1 lime
- 2 tbsp chopped cilantro or Thai basil
- Lime wedges, for garnish
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