Steamed Mussels with Coconut Milk and Thai Chiles
Immerse yourself in the bold, aromatic flavors of Southeast Asia with this tantalizing recipe for Steamed Mussels with Coconut Milk and Thai Chiles. Plump, briny mussels are gently steamed in a fragrant broth made from creamy coconut milk, zesty lemongrass, fiery Thai chiles, and fresh ginger, then brightened with lime juice and a sprinkle of fresh cilantro and Thai basil. This quick and easy seafood dish, ready in just 25 minutes, is a perfect balance of heat, tang, and sweetness, enhanced by the umami notes of fish sauce and a touch of brown sugar. Serve these mussels with crusty bread or steamed jasmine rice to soak up the luscious, flavorful broth—an unforgettable addition to any dinner table. Perfect for fans of Thai-inspired recipes, this dish will transport you straight to the tropics with every bite.
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Recipe Information
Ingredients
- 2 pounds mussels
- 1 can (13.5 oz) coconut milk (unsweetened)
- 3 pieces Thai chiles (red, fresh)
- 1 piece lemongrass stalk
- 1 inch ginger (fresh, peeled)
- 2 pieces garlic cloves
- 2 pieces shallots
- 1 piece lime
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 0.25 cup cilantro (fresh, chopped)
- 0.25 cup basil (Thai or sweet)
- 1 tablespoon vegetable oil
- 0.5 cup water
Instructions
Rinse the mussels thoroughly under cold water. Discard any that are cracked, broken, or do not close when tapped. Set aside.
Finely chop the garlic, shallots, and ginger. Slice the Thai chiles thinly. Cut the lemongrass stalk into 2-inch pieces and bruise them lightly with the back of a knife. Zest and juice the lime, setting both aside.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the garlic, shallots, ginger, and lemongrass to the pot and sauté for 2-3 minutes until fragrant.
Stir in the Thai chiles, coconut milk, water, fish sauce, brown sugar, and lime zest. Bring the mixture to a gentle simmer.
Add the mussels to the pot, stirring to coat them in the coconut milk mixture. Cover the pot with a lid and steam for 5-7 minutes, or until the mussels have opened.
Remove the pot from heat and discard any mussels that have not opened.
Stir in the lime juice, cilantro, and basil, reserving a small amount of herbs for garnish if desired.
Serve the mussels immediately in shallow bowls, ladling the coconut milk broth over the top. Garnish with additional herbs for a fresh finish. Serve with crusty bread or steamed rice to soak up the flavorful broth.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
