Spicy Coconut Mussels With Lemongrass | Recipe Cart
Spicy Coconut Mussels with Lemongrass | Quick & flavorful recipe from Melissa Clark | cooking.nytimes.com
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.getrecipecart.com.
Cooking tools:
- Pot
- Slotted spoon
- Mixing bowl
- Stove
- Oven
- Baking sheet
- Ladle
- Chef's knife
- Cutting board
- Microplane
- Spoon
- Bread knife
Ingredients
- 2 tablespoons coconut or safflower oil
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
- 1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
- 1 cup unsweetened coconut milk
- 2 pounds fresh mussels, rinsed well
- Zest of 1/2 lemon
- 1 teaspoon lemon juice, or to taste
- 1/2 teaspoon Asian fish sauce, or to taste
- 1/2 cup whole cilantro leaves
- 1 or 2 croissants, split in half.
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Spicy Coconut Mussels With Lemongrass | Recipe Cart
getrecipecart.com
Spicy Coconut Lemongrass Mussels
tastetoronto.com
Coconut Milk Mussels with Lemongrass
greateasyrecipe.com
Coconut Mussel Salad - Cuisine Magazine - From New Zealand to the World
cuisine.co.nz
Thai Coconut Curry Mussels with Lemongrass
gimmerecipe.com
Coconut Curry Mussels with Lemongrass – The Lobster Man
lobsterman.com
spicy coconut mussels Recipe
food.com
Ridiculously Delicious Thai Coconut Mussels | Recipe Cart
getrecipecart.com