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Thai-Inspired Steamed Mussels
Ingredients
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1 Tablespoon avocado oil or other neutral oil
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2 teaspoons garlic, finely chopped
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1 Tablespoon fresh ginger, peeled and finely chopped
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2 scallions, sliced, separate white bottoms and green tops
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1/2 cup white wine or lager beer (or vegetable broth)
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2 Tablespoons lemongrass, finely chopped (optional)
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1 13.5 ounce can reduced fat coconut milk
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1-2 teaspoons Thai green curry paste
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1 Tablespoon brown sugar
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1 teaspoon lime zest
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2 Tablespoons lime juice
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1 Tablespoon fish sauce
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2 pounds mussels, cleaned and de-bearded
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1 fresno or serrano chile, thinly sliced
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1/2 cup cilantro, chopped
Preparation
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Warm oil in a high-sided skillet (with lid) over medium heat. Add ginger, garlic and the white parts of the chopped scallions and cook for about 2-3 minutes or until slightly soft, stirring to prevent them from sticking to the pan. Stir in wine (or beer, or broth) and cook for 2-3 minutes. Stir in the lemongrass, if using. Add green curry paste, and brown sugar and stir to dissolve sugar. Pour in the coconut milk and bring to simmer. Cook 2-3 minutes. Stir in lime zest, lime juice and fish sauce.
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Add the cleaned and drained mussels to the pan, stir to coat and cover pot with lid to allow the mussels to steam. Stir or shake the pot occasionally until all of the mussels have opened, about 5-8 minutes. Scoop the mussels into serving dish or individual bowls with broth. Discard any mussels that didn't open. Garnish with sliced chiles, chopped cilantro and sliced green scallion tops.
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Serve with steamed rice, or noodles or crusty bread to mop up those delicious juices.
Categories
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Dairy Free
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Gluten Free
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Quick and Easy
