Name: Thai-Inspired Mussels with Coconut Milk and Lemongrass
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: 2 tablespoons vegetable oil; 3 scallions, sliced, whites and greens separated; 1/2-inch piece ginger, peeled and grated; 2 cloves garlic, minced; 1 bunch cilantro, stems chopped and leaves left whole; Zest and juice of 2 limes; 1 bird’s eye chile, thinly sliced; 1 stalk lemongrass, sliced on a bias; 1 pound mussels, cleaned; 1 cup light beer; 1/4 cup coconut milk; 2 makrut lime leaves; 2 teaspoons fish sauce; Vegetable oil, for the pan; 1/2 baguette, sliced; 1 garlic clove, halved

Directions

For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves.
For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels.

Thai-Inspired Mussels with Coconut Milk and Lemongrass

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