📝 About This Recipe
Transport your senses to the bustling night markets of Bangkok with these fragrant, succulent mussels bathed in a vibrant broth of coconut milk, lime, and ginger. This classic Thai preparation emphasizes the harmony of sweet, sour, salty, and spicy notes, allowing the natural brine of the seafood to shine. Naturally gluten-free and incredibly light, it is a sophisticated yet simple dish that celebrates the freshness of the ocean.
🥗 Ingredients
The Mussels
- 2 pounds Fresh Blue Mussels (scrubbed and debearded)
Aromatic Broth Base
- 1 can Coconut Milk (13.5 oz, full-fat for best flavor)
- 1/2 cup Chicken or Vegetable Stock (ensure gluten-free certification)
- 2 stalks Lemongrass (bruised and cut into 2-inch lengths)
- 1 inch piece Galangal or Ginger (thinly sliced)
- 4 cloves Garlic (minced)
- 2 large Shallots (thinly sliced)
- 2-4 pieces Thai Bird's Eye Chilies (slit lengthwise; adjust for heat preference)
- 4-5 leaves Makrut Lime Leaves (torn to release oils)
Seasoning and Finishes
- 2 tablespoons Fish Sauce (premium quality, gluten-free)
- 1 tablespoon Palm Sugar or Brown Sugar (finely shaved)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/2 cup Thai Basil (whole leaves)
- 1 tablespoon Coconut Oil (for sautéing)
👨🍳 Instructions
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1
Rinse the mussels under cold running water. Discard any mussels that are cracked or remain open after a firm tap. Remove the 'beard' (the fibrous tuft) by pulling it toward the hinge of the shell.
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2
Prepare your aromatics: Peel the tough outer layers of the lemongrass, then use the back of a knife to bruise the stalks before cutting them on a bias. This releases the essential oils.
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3
In a large pot or a deep wok with a tight-fitting lid, heat the coconut oil over medium heat.
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4
Add the sliced shallots and sauté for 2 minutes until translucent and fragrant, but not browned.
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5
Stir in the garlic, galangal (or ginger), bruised lemongrass, and Thai chilies. Cook for another 60 seconds until the kitchen smells incredible.
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6
Pour in the coconut milk and stock. Add the torn lime leaves and bring the mixture to a gentle simmer over medium-high heat.
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7
Whisk in the fish sauce and palm sugar, ensuring the sugar is fully dissolved. Let the broth simmer for 3 minutes to infuse the flavors.
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8
Gently add the cleaned mussels to the pot. Give them a quick stir to coat them in the aromatic liquid.
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9
Cover the pot tightly with the lid. Steam for 5-7 minutes. Do not peek too often; you want to maintain the steam pressure.
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10
After 5 minutes, check the mussels. They are done when the shells have opened wide. Discard any mussels that remain tightly closed.
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11
Turn off the heat. Stir in the fresh lime juice, cilantro, and Thai basil leaves. The residual heat will wilt the herbs perfectly.
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12
Taste the broth. It should be a perfect balance of salty, sour, and creamy. Add an extra splash of fish sauce or lime juice if needed.
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13
Ladle the mussels and plenty of the fragrant broth into wide shallow bowls and serve immediately.
💡 Chef's Tips
Always buy mussels the day you plan to cook them; they should smell like the fresh ocean, never fishy. If you can't find galangal, ginger is a suitable substitute, though galangal offers a more authentic citrusy-pine flavor. To make it spicier, bruise the bird's eye chilies more vigorously or chop them finely instead of just slitting them. Be careful not to overcook the mussels, as they will become rubbery; remove them from the heat as soon as the shells pop open. Ensure your fish sauce brand is certified gluten-free, as some brands use wheat-based additives.
🍽️ Serving Suggestions
Serve with a side of steamed jasmine rice to soak up every drop of the delicious coconut broth. Pair with a crisp, chilled glass of Riesling or a cold Thai lager. Offer extra lime wedges on the side for those who prefer a brighter, more acidic finish. For a low-carb option, serve alongside lightly sautéed bok choy or zoodles. Provide a large empty bowl on the table for guests to discard their mussel shells.