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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the mussels
Rinse the mussels under cold water to remove any sand or debris. Discard any mussels that are open and do not close when tapped.
- 2
Prepare the lemongrass
Trim the ends of the lemongrass stalks and smash them with the back of a knife to release their flavor.
- 3
Prepare the other ingredients
Chop the garlic and ginger into small pieces. Slice the red chilies. Set aside the Thai basil leaves for garnish.
- 4
Cook the aromatics
In a large pot, add the coconut milk, smashed lemongrass, garlic, ginger, sliced red chilies, and salt. Bring to a simmer over medium heat.
- 5
Add the mussels
Once the coconut milk mixture is simmering, add the cleaned mussels to the pot. Cover and steam for about 5-7 minutes, or until the mussels have opened.
- 6
Finish the dish
Once the mussels are cooked, squeeze in the juice of half a lime and give everything a gentle stir. Taste and adjust seasoning if necessary.
- 7
Serve
Remove from heat and transfer the mussels to a serving bowl. Garnish with fresh Thai basil leaves and serve with lime wedges.
