Pei Mussels * Recipe

Clean mussels

Rinse the PEI mussels under cold water. Discard any mussels that are open and do not close when tapped. Remove beards with a knife and scrub shells if needed.

Prepare baguette

Slice the baguette into 1/2-inch slices. Brush lightly with olive oil or melted butter and toast in a preheated 400°F (200°C) oven for 6–8 minutes until golden. Keep warm.

Reserve thyme sprigs and roughly chop half the cilantro for garnish; keep a few whole leaves for finishing.

In a large wide pot or Dutch oven over medium heat, melt 2 tbs unsalted butter. Add the minced shallots and cook, stirring, for 2–3 minutes until translucent but not browned.

Add minced garlic, sliced lemongrass, julienned ginger, and sliced Thai chili. Cook another 1–2 minutes until fragrant, stirring frequently to prevent burning.

Pour 1 cup chicken or vegetable stock into the pot and scrape any browned bits from the bottom. Bring to a gentle simmer and let the aromatics infuse for 3 minutes.

Stir in 1 cup coconut milk, 2 tsp fish sauce, 1 tsp soy sauce, 1 tsp brown sugar, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning (add a touch more fish sauce or salt if needed).

Add the thyme sprigs to the simmering broth and let it cook for 2 minutes to release fragrance.

Increase heat to medium-high. Add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pot once halfway through, until all mussels have opened. Discard any mussels that remain closed.

Remove the pot from heat. Using tongs or a slotted spoon, transfer mussels to a warmed serving bowl, leaving the broth in the pot. Stir the broth and skim any foam if necessary.

Taste the broth and finish with 1 tbs unsalted butter, swirling it in to add sheen and richness. If desired, squeeze a little lime juice into the broth (about 1/2 lime) to brighten flavors.

Spoon the hot lemongrass coconut broth over the mussels. Garnish with chopped cilantro leaves and a few whole thyme sprigs. Serve immediately with toasted baguette slices and lime wedges on the side for squeezing.