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Thai Coconut Mussels

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!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8 people
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 338
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs fresh mussels washed
  • 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 cups coconut milk
  • 1/2 cup fresh cilantro torn
  • 1 lime juice + zest
  • 1 tbsp fish sauce
  • 1 tbsp white sugar

Equipment

  • large pot
  • microplane or grater
  • citrus juicer
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Juice and zest lime, wash mussels, mince garlic, dice shallot, grate ginger, slice red chili, chop lemongrass, measure and separate all ingredients.
Cooking + Assembly
  1. 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.
  2. De-glaze 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.
  3. 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.

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.