Thai Mussels Recipe
in coconut milk, lime, cilantro, fresno peppers, microgreens
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells with a brush to remove any dirt or debris. Discard any mussels that are open and do not close when tapped.
- 2
Prepare the Peppers
Slice the Fresno peppers in half lengthwise, removing the seeds if you prefer less heat. Chop them roughly into small pieces.
- 3
Chop the Cilantro
Rinse the fresh cilantro under cold water and chop it roughly, reserving some leaves for garnish later.
Cooking
- 4
Sauté Aromatics
In a large pot, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
- 5
Add Coconut Milk
Pour in the coconut milk and bring it to a gentle simmer. Stir in the lime juice, fish sauce, salt, and black pepper.
- 6
Cook Mussels
Add the cleaned mussels and Fresno peppers to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened up.
- 7
Finish with Cilantro
Once the mussels are cooked, stir in the chopped cilantro and cook for an additional 1-2 minutes.
- 8
Serve
Ladle the mussels and broth into bowls, topping with microgreens and reserved cilantro leaves for garnish. Serve with lime wedges on the side.