Ask Chef Nicole: Thai Coconut Steamed Mussels

Join Chef Nicole Straight at the Farmer's Market, and learn how to make an amazingly simple and delicious recipe with fresh local mussels: Thai Coconut Steamed Mussels. This beautiful dish takes 10 minutes from start to finish, but it like looks like you've been cooking for hours...perfect for simple summer entertaining.  

Thai Coconut Steamed Mussels

1 tbs. olive oil

2 cubes frozen garlic

2 cubes frozen ginger

1 jalapeno pepper, cut in half seeds removed

1 lb. Fresh mussels - scrubbed & with beards removed

8 oz. coconut milk

½ C. white wine

1 tbsp chopped lemon grass

juice of 1 lime

2 chopped tomatoes

freshly ground black pepper

chopped cilantro leaves

In a large stock pot sauté frozen garlic and ginger in olive oil until melted, about 20 seconds. Add jalapeno and mussels, stir to combine. Add coconut milk, white wine and chopped lemon grass. Cover and steam for 2 minutes or until mussels begin to open. Add in chopped tomatoes, lime juice and a good pinch of black pepper.

Once all mussels have opened, pour everything into a large bowl, garnish with cilantro leaves and serve hot!

Related Article: How to Buy, Store & Clean Mussels from Suite101.com

Find more great recipes from chef Nicole Straight on the Time to Eat! web site.

Comments

[Melissa Ciano]

We're not big mussel eaters in my family, so I made this recipe tonight with shrimp, and it was outstanding! It could not have been easier or faster. Cooking time was maybe a minute longer than the mussels.