administratorI’ll be honest — I’m not the biggest fan of mussels, but I absolutely adore Thai cuisine. Prepared this way, they’re refreshingly light, and the spiciness of the chili is beautifully mellowed by creamy coconut milk. I bought 2 kilograms of mussels for two people, and it was more than enough for a satisfying meal. If you’re planning to serve them as an appetizer or a light dinner, this amount can easily feed three, maybe even four people.
Ingredients
2 kg mussels (or other shellfish)
500 ml chicken stock
300–400 ml coconut milk
2 stalks lemongrass, bruised, peeled, and halved
3 cm piece of galangal*, thinly sliced
6 kaffir lime leaves, halved
1–2 chili peppers, halved (bird’s eye preferred, but any type works)
2 shallots or small onions, thinly sliced
2–3 tsp sugar
Juice of 1 lime
Fish sauce or salt, to taste
A handful of chopped fresh cilantro
*Galangal is a type of Thai ginger, milder in flavor than regular ginger.
Preparing the Mussels
If your mussels come from a trusted source and you’re sure they’re sand-free, simply rinse them under running water and scrub off any growths on the shells. Discard any damaged shells. For mussels that are already open, tap them lightly with a knife or on the counter — if they don’t close, discard them.
For mussels you’re unsure about, soak them in salted water first. Use about 3 tablespoons of sea salt per 2 liters of water. Let them sit for an hour — any sand should settle to the bottom. After that, rinse and clean them as above.
Cooking
In a large pot, combine the coconut milk, chicken stock, shallots, lemongrass, galangal, kaffir lime leaves, chili, and sugar. Cover and bring to a boil.
Add the mussels, cover, and cook for 4–5 minutes, until they open.
Remove from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning with salt or fish sauce if needed (I found it perfectly seasoned without adding more).
If any mussels remain closed, simmer for another 2–3 minutes. Discard any mussels that do not open.
Serve immediately, with a crusty baguette or fries to soak up all the flavorful broth.
