Thai Lemongrass Mussels

Aromatic Lemongrass, with funky Kaffir, Galangal and creamy Coconut broth with fresh Mussels. What’s not to love?

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Thai Lemongrass Mussels
Course Mains
Cuisine Thai
Servings
Ingredients
Course Mains
Cuisine Thai
Servings
Ingredients
Instructions
  1. Prepare your mussels. See Chef Notes for details.
  2. Chop up the shallots, garlic galangal, chilli and bruise then chop up the lemongrass in 2-3 inch pieces.
  3. In a big wok or soup pot, on high heat, add oil and saute the shallots, garlic, galangal and lemongrass.
  4. Add in the mussels, chilli, lime leaves, butter and water and mix through - cover the pot/work for 10 mins, reduce heat to medium low and let the steam.
  5. Add coconnut milk and season with fish sauce and pepper - let it infuse on low heat for a few more minutes.
Recipe Notes

Chef Notes:

  • Preparing mussels: Presoak your live mussels in clean water for about an hour, they will eventually spit out 'sand'. Cleaner they are, the cleaner you eat.
  • Preparing mussels (1): Scrub them clear of any excess barnacles with a spoon (or another mussel) or any other crusty attachments.
  • Preparing mussels (2): Debeard them, by pulling its 'tail' or 'beard' towards the bottom hinge.
  • Extra Spicy: If you want it extra spicy, saute off the chilli one step before - and/or increase the amount of chilli.
  • Water: Replace it with wine or stock for extra flavour.
  • Covering the wok: Make sure to put a lid on it! The steam thoroughly cooks the mussels through, without it, boiling it will overcook them!
  • Cooked Mussels: Normally if its cooked, they open up like a butterfly!
  • Stronger Flavour sauce: You can set aside the cooked mussels and the remaining sauce can be simmered for much longer for a strong flavourd sauce.