Mussels with Sausage, Coconut Milk and Lime Recipe

Mussels with Sausage, Coconut Milk and Lime Recipe

  • 2 tablespoons oriental sesame oil
  • 2 1/2 cups thinly sliced red onions
  • 8 ounces hot links sausage, cut into 1/2-inch pieces
  • 1/4 cup thinly sliced peeled lemongrass
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 2 cups fish stock or bottled clam juice
  • 1 cup canned unsweetened coconut milk
  • 3 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons ground coriander
  • 1/4 cup chopped fresh cilantro
  • 3 dozen mussels, scrubbed, debearded
  1. Heat oil in heavy large saucepan over medium-high heat. Add onion, sausage, lemongrass, ginger and garlic and sauté 5 minutes. Add all remaining ingredients except cilantro and mussels and bring to boil. Reduce heat and simmer 5 minutes. Mix in half of cilantro.
  2. Meanwhile, place mussels in large pot. Cover and cook over medium heat until mussels open and release their juices, about 5 minutes (discard any mussels that do not open).
  3. Divide mussels among shallow soup bowls. Stir any mussel liquid into coconut-milk mixture; ladle over mussels. Sprinkle with remaining cilantro.
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