These juicy Thai Coconut Mussels are quickly cooked in coconut milk and flavorful Thai spices. Dinner doesn't get any easier than this delicious recipe. I love to serve some crispy baked fries on the side for a Thai-fusion Moules Frites.
2inchpiece ginger, cut into matchsticks
2clovesgarlic , sliced
15ouncecan coconut milk
2Thai red chilis
juice from 1 lime
2lbmussels, rinsed and beards removed
Heat the coconut oil in a large pot over medium-high heat. Add the ginger, garlic, and lemongrass and cook for 1 minute. Add the coconut milk, fish sauce, chilis, and lime juice and bring the pot to a boil.
1 teaspoon coconut oil, 2 inch piece ginger, 2 cloves garlic, 2 stalks lemongrass, 15 ounce can coconut milk, 1 tablespoon fish sauce, 2 Thai red chilis, juice from 1 lime
When the coconut milk is boiling, add the mussels. Cover the pot for 1 minute. After a minute, remove the lid and take out any shells that have opened. Continue to remove the mussels as they open. If any of the mussels are still closed after 6 or 7 minutes, discard them.
2 lb mussels
Pour the sauce over the cooked mussels and serve right away.