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Ingredients
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Mussels
Method
Mussels
- 1
Prep mussels
Rinse mussels under cold water. Discard any mussels with cracked shells or that remain open after a firm tap. Using a small knife or your fingers, pull off beards from mussels if present. Place cleaned mussels in a bowl and set aside in the refrigerator while you prepare the sauce.
- 2
Aromatics
In a large wide sauté pan or Dutch oven, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add the finely chopped shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic, grated ginger, and sliced red chilies; sauté another 1 minute until fragrant but not browned.
- 3
Make coconut ginger chili sauce
Pour 1 cup coconut milk into the pan with the aromatics and stir to combine. Add 2 teaspoons fish sauce, 1 teaspoon light soy sauce, 1 teaspoon brown sugar, and 1/2 teaspoon black pepper. Stir and bring the mixture to a gentle simmer over medium-low heat.
- 4
Steam mussels
Add the cleaned mussels to the simmering coconut sauce, then pour in 1/2 cup water (or white wine) to create steam. Increase heat to medium-high, cover the pan, and steam the mussels for 5–7 minutes, shaking the pan once or twice, until most mussels have opened. Discard any mussels that remain tightly closed after cooking.
- 5
Finish and season
Remove the pan from heat. Stir in 2 tablespoons lime juice and 2 tablespoons chopped cilantro. Taste the sauce and adjust seasoning with up to 1 teaspoon kosher salt (or more fish sauce) and additional lime if needed.
- 6
Serve
Spoon mussels and plenty of the coconut ginger chili broth into a shallow bowl or serving dish. Garnish with thinly sliced green onions and more cilantro. Serve immediately with crusty bread for dipping or steamed rice to soak up the sauce.
- 7
Notes
If you prefer more heat, add an extra sliced chili or 1/2 teaspoon red pepper flakes. For a lighter broth, use light coconut milk or reduce coconut milk to 3/4 cup and add an extra 1/4 cup water. Leftover cooked mussels should be refrigerated and eaten within 24 hours.