Description
This vibrant Thai-inspired dish features fresh mussels simmered in a creamy, aromatic coconut milk broth infused with fragrant makrut lime leaves, garlic, ginger, and a hint of chili heat. It’s a perfect blend of creamy, spicy, and citrusy flavors making it a delightful, easy-to-make seafood dinner.
Ingredients
Mussels
- 2 lbs mussels, cleaned
Broth
- 1 can (14 oz) coconut milk
- 2 makrut lime leaves
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 red chili, sliced
- 1 tbsp fish sauce
Garnish
- Lime wedges
- Fresh cilantro leaves
Instructions
- Prepare the aromatics: Heat a pot over medium heat and sauté the minced garlic, ginger, and sliced red chili until fragrant, about 1-2 minutes. This step unlocks the vibrant Southeast Asian flavors.
- Simmer the broth: Pour in the coconut milk, add the makrut lime leaves and fish sauce, then bring the mixture to a gentle simmer. Let it simmer for 5 minutes so the flavors meld together.
- Cook the mussels: Add the cleaned mussels to the simmering broth and cover the pot. Cook for 4 to 5 minutes, or until all the mussels have opened up, indicating they are fully cooked.
- Finish and serve: Discard any mussels that did not open. Garnish the dish with fresh lime wedges and chopped cilantro. Serve immediately, ideally with crusty bread or steamed rice to soak up the delicious broth.
Notes
- Always discard any mussels that remain closed after cooking to ensure food safety.
- Serve this dish with crusty bread or jasmine rice to complement the flavorful broth.
- You can adjust the chili quantity to control the heat level based on your preference.
- Make sure mussels are thoroughly cleaned to remove sand or grit before cooking.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner, Seafood
- Method: Stovetop
- Cuisine: Thai-Inspired
