If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This dish is wonderful. Spicy, kicky, coconut-y, mussels, so plump, briny and rich, bracingly fresh, simple and exquisite. —F for Food
- 2 tablespoons coconut oil (or safflower oil)
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 stalk lemon grass, trimmed (outer layers removed) and finely chopped
- 1 serrano chile, seeded and finely chopped
- 1 cup unsweetened coconut milk
- 2 pounds pounds fresh mussels, rinsed well & de-bearded
- Zest of 1/2 of a lemon
- 1 teaspoon lemon juice
- 1/2 teaspoon fish sauce
- 1/2 cup whole cilantro leaves
- Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemon grass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
- Scoop the mussels into a large serving bowl. Pour the remaining sauce on top. Finish with a generous sprinkling of fresh cilantro. Add lemon or lime wedges on the side. Serve with crusty French loaf to help soak up the juices.
- A good, crisp white wine pairs nicely with this dish.
- This recipe was entered in the contest for Your Best Coconut
Are Marinades Worth It?
We're getting down to the meat of the issue
Are marinades worth it?
What to eat and listen to tonight.
We've got the summer blues.
This week's best #f52farmstands.
Have a ball (jar).