Description
A fragrant and spicy coconut broth infused with lemongrass and packed with fresh mussels, perfect for a comforting meal.
Ingredients
Scale
For the Crust:
- 2 lbs fresh mussels, cleaned and debearded
- 1 can (14 oz) coconut milk
- 2 cups chicken or vegetable broth
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 3 cloves garlic, minced
- 1-inch piece ginger, sliced
- 1–2 Thai chilies, sliced (adjust to taste)
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 1 tbsp vegetable oil
Instructions
1. Prepare the Crust:
- Heat oil in a large pot over medium heat. Add garlic, ginger, lemongrass, and chilies. Sauté for 2-3 minutes until fragrant.
- Pour in the coconut milk and broth, stirring to combine. Bring to a gentle simmer.
- Add fish sauce, lime juice, and brown sugar. Stir well and let the broth simmer for 10 minutes to infuse flavors.
- Add the mussels to the pot, cover, and cook for 5-7 minutes until the mussels open (discard any that remain closed).
- Stir in cilantro and basil. Serve hot with crusty bread or steamed rice.
Notes
You can customize the seasonings to taste.