Lemongrass Coconut Mussels

Mussels are one of the most versatile and forgiving proteins, and they cook in a flash. This recipe showcases their briny, subtly sweet flavor with a fragrant coconut and lemongrass broth. It's a quick and easy meal that's perfect for a weeknight dinner or a casual get-together.

The inspiration for this recipe came to me on a trip to Thailand. I was eating at a street stall when I saw a vendor cooking mussels in a coconut broth. The combination of flavors was so intriguing that I had to try it for myself. When I got back home, I experimented with different ingredients and proportions until I came up with this recipe. I've been making it ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 2 lbs fresh mussels, cleaned and debearded
• 1 can (13.5 oz) full-fat coconut milk
• 2 stalks lemongrass, bruised and chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 red chili, thinly sliced
• 1 tbsp coconut oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat coconut oil over medium heat.
2. Add lemongrass, garlic, ginger, and red chili. Saute for 2-3 minutes until fragrant.
3. Pour in the coconut milk and bring to a simmer.
4. Add mussels to the pot and cover with a lid. Cook for 5-7 minutes or until mussels have opened.
5. Season with salt and pepper to taste.
6. Discard any mussels that have not opened.
7. Serve the mussels in coconut broth, garnished with fresh cilantro.
8. Enjoy hot with cauliflower rice or on its own.

Why It Works

• The coconut milk adds a rich, creamy flavor to the broth.
• The lemongrass, garlic, ginger, and red chili add a fragrant and spicy flavor to the broth.
• The mussels are cooked in the broth until they open, which ensures that they are cooked through but still tender.