Mussels Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Rinse the mussels under cold water and scrub the shells. Discard any mussels that are open and do not close when tapped. Chop the shallots, slice the lemongrass, and chop the Thai chili peppers. Rinse the basil leaves and set aside.

2. 2

   Cook the Jasmine Rice

   In a saucepan, combine 1 cup of jasmine rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.

3. 3

   Prepare the Coconut Cream Sauce

   In a large pot or deep skillet, heat a splash of oil over medium heat. Add the chopped shallots and sauté until translucent. Add the sliced lemongrass and chopped Thai chili, cooking for another minute.

4. 4

   Cook the Mussels

   Add the cleaned mussels to the pot along with the coconut cream. Stir gently to combine, cover, and cook for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that remain closed.

5. 5

   Finish and Serve

   Remove from heat and stir in the fresh basil leaves. Serve the mussels hot over a bed of jasmine rice. Drizzle some of the coconut cream sauce over the top.