Thai Coconut Mussels
I have a "hit or miss" history when it comes to mussels. More specifically, I've have some really exceptional mussel dishes (when they are a) fresh, and b) prepared correctly), and some really horrible ones (when they aren't). A recent visit to Sidedoor restaruant in Ottawa's beautiful Byward Market, provided a positive mussel experience that left me wanting to recreate those flavours at home. So, leading up to the holiday season I decided to include this dish as part of our annual Christmas Eve party/gala. After a couple of trials in the kitchen I arrived at this Thai Coconut Mussels recipe, which - judging from the reaction of our guests - is spot on. Although I'm not sure it perfectly matches the restaurant version, these mussels are incredibly flavourful with subtle notes of lemongrass and ginger, pairing with just the right amount of heat. The sauce is so delicious that you might just find yourself drinking it on it's own!
Servings: 1 yield(s)
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Ingredients
  • 3 lb fresh mussels
  • 5 cloves garlic (minced)
  • 2 shallots (diced)
  • 4 stalks lemongrass (chopped)
  • 1 1/2 tbsp coconut oil
  • 1/2 cup white wine
  • 2 tbsp fresh ginger (grated)
  • 1 Thai red chili (thinly sliced)
  • 4 1/2 cup coconut milk
  • 1/2 cup fresh cilantro (torn)
  • 1 lime (juice + zest)
  • 1 tbsp fish sauce
  • 1 tbsp sugar
Instructions
    Mise en Place
  1. Assemble equipment: large pot, microplane, juicer, measuring cups and spoons. Juice and zest lime, mince garlic, dice shallot, grate ginger, slice red chili, chop lemongrass, measure and separate all ingredients.
    2. Cooking and Assembly
  2. Heat coconut oil in a large pot over medium heat. Add shallots and saute for 2 minutes, stirring frequently. Add garlic and lemongrass and continue to cook for an additional 2 minutes.
  3. Deglaze with white wine and bring to a light boil (approximately 2 minutes). Add remaining ingredients, reserving mussels and cilantro for later. Bring to a boil, cover, and remove from heat allowing the sauce to steep for 30 minutes.
  4. Return the pot to heat and bring back to a boil. Cook covered for 7 to 10 minutes until mussels have opened. Garnish with fresh cilantro and serve immediately.
Recipe Notes

A key to this recipe is to use the freshest mussels possible. Also, avoid overcooking as this will result in a rubbery mussels. The sauce can be prepared up to a day ahead of time and then re-heated when needed. I like to serve these with a fresh baguette, but this would also be great as a main with rice and/or pasta.