Name: Mussels in fragrant coconut cream
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 to 3 red finger-length chilies, deseeded and minced; 3 teaspoons Thai curry paste (see note); ½ cup (125 ml) water; 1 green onion (scallion), minced; 2 teaspoons grated kaffir lime rind (see note); ½ cup (125 ml) coconut cream; 2 tablespoons fish sauce; 1 tablespoon minced coriander leaves (cilantro); 2 stalks lemongrass, tender inner part of bottom third only, bruised and halved lengthwise; Ice water; ½ teaspoon salt; 18 fresh green mussels (about 1 lb/500 g)

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Few things are more alluring or more effortless to produce than steamed mussels. When their briny flavors are teamed with rich coconut cream, lemongrass, lime rind and fragrant Thai curry spices, they become something utterly sublime.

Ingredients

18 fresh green mussels (about 1 lb/500 g)
Ice water

Asia
Thailand
Fish course
Pescatarian
Gluten-free

Method

Scrub the mussels under running water to remove sand and dirt. Blanch the mussels for about 2 minutes or until they are all open. Remove and plunge into the ice water. Drain and set aside.
Bring all the other ingredients to a boil in a saucepan over medium heat. After about 3 minutes, add the cooked mussels, cover and simmer for 3 more minutes. Remove and serve

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