Wood Oven Roasted Mussels Recipe
lemongrass-coconut broth, crusty baguette
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Ingredients
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Mussels
Baguette
Method
Prepare Mussels
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any dirt or barnacles. Remove beards if necessary and discard any mussels that are open and do not close when tapped.
Make Broth
- 2
- 3
Add Lemongrass and Ginger
Smash the lemongrass stalks with the back of a knife to release their flavor. Add the lemongrass and grated ginger to the pot. Cook for an additional minute.
- 4
Combine Coconut Milk and Fish Sauce
Pour in the coconut milk and fish sauce, then bring the mixture to a gentle simmer. Allow to cook for about 5 minutes to let the flavors meld.
- 5
Add Mussels
Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes or until the mussels have opened. Discard any mussels that remain closed.
- 6
Finish with Lime Juice and Cilantro
Stir in the lime juice and chopped cilantro just before serving.
Prepare Baguette
- 7
- 8
Toast the Baguette
Place the buttered baguette slices on a baking sheet and toast in the wood oven or a conventional oven set to broil until golden brown, about 3-5 minutes.