Steamed Mussels with Coconut Milk and Thai Chiles Recipe

Steamed Mussels with Coconut Milk and Thai Chiles Recipe

  • 4 garlic cloves, coarsely chopped
  • 2 Thai chiles, thickly sliced
  • 1 1/2 inch piece fresh ginger, peeled and coarsely chopped
  • 1 cup cilantro leaves
  • Finely grated zest of 1 lime
  • 1/4 cup extra-virgin olive oil
  • 2 (13.5 ounce) cans unsweetened coconut milk
  • 2 limes, juiced
  • Salt
  • 1 (12 fluid ounce) can lager
  • 5 pounds mussels, scrubbed
  1. In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.
  2. In a large soup pot, bring the lager to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.
  3. Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve.
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