Spicy Coconut Mussels With Lemongrass
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons coconut or safflower oil
- 1shallot, finely chopped
- 3garlic cloves, finely chopped
- 1stalk lemongrass, trimmed (outer layers removed) and finely chopped
- ½ to 1small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
- 1cup unsweetened coconut milk
- 2pounds fresh mussels, rinsed well
- Zest of ½ lemon
- 1teaspoon lemon juice, or to taste
- ½teaspoon Asian fish sauce, or to taste
- ½cup whole cilantro leaves
- 1 or 2croissants, split in half.
Nutritional analysis per serving (2 servings)
869 calories; 52 grams fat; 27 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 13 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 60 grams protein; 1519 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
- Step 2
As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.
Private Notes
Comments
I have found if you bruise/hammer the lemongrass it helps release the flavor. I would then not slice so thinly and this may help? Good luck! BTW. I do not believe you are meant to eat the lemongrass, it is for flavor. I am surprised that was not noted.
FYI. I have not but plan to make this recipe...
OMG.... this recipe was delicious! I usually do mussels in white wine/lemon/shallots with crusty bread and salad for a fast weeknight dinner.... this recipe offers an excellent change-up on that routine. The only change I made was that I added a splash or two of sauvignon blanc wine to the pot right before I added the mussels..... and substituted whole wheat bread. YUM!
Have made this several times as written; have also once or twice added fresh kaffir lime leaves, and/or some canned, drained straw mushrooms, and/or a tsp. or so of Thai green curry paste. With or without, always delish. What I've not done--because I simply "don't get it"--is use the croissants, which strike me as bizarre to the point of unpleasantness. Sorry!
This was super easy and I loved that all the ingredients were in my fridge and I didn't have to shop! Instructions were simple and worked, my only modification was adding more fish sauce as I love the flavor. Will be bookmarking this one.
Can’t wait to make this again. Added ginger to aromatics and used onion because I had no shallots. Enhanced broth with a dark ale and doubled cilantro. Toasted baguette made it perfect.
I cannot believe how much I did not like this. It hits all my favorite flavor notes (even grow my own lemongrass.) It was so bad I feel better blaming the ingredients I used. Farmed mussels (never again) and Goya coconut milk (my usual, Aroy-D, not available). I made poblano/chicken/corn chowder also; it was delicious. So, can't blame my taste buds!
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