Thai Steamed Mussels
A vibrant and aromatic dish featuring tender mussels steamed in a fragrant broth of rich coconut milk, refreshing lime leaves, and a hint of beer, creating a perfect balance of savory, sweet, and tangy flavors inspired by traditional Thai cuisine.
Ingredients
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 small shallot finely chopped
- 1 inch ginger grated or finely minced
- 2 lbs fresh mussels cleaned and de-bearded
- 1/2 cup light beer such as lager or pilsner
- 1 can full-fat coconut milk (13.5 oz)
- 4 small lime leaves crushed
- 1 tbsp fish sauce optional
- 1/4 cup fresh cilantro chopped
Instructions
- Clean the mussels thoroughly under cold running water, scrubbing off any grit and de-bearding them by pulling the fibrous 'beard' towards the hinge. Discard any mussels that are open and do not close when tapped.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced garlic, chopped shallot, and grated ginger. Sauté for 2-3 minutes until fragrant, being careful not to brown the garlic.
- Add the cleaned mussels to the pot.
- Pour in the beer, coconut milk, and add the crushed lime leaves. If using, add the fish sauce.
- Increase the heat to high, bring the liquid to a simmer, then immediately cover the pot tightly.
- Allow the mussels to steam for 3 to 4 minutes, or until all the mussels have opened. Shake the pot occasionally to ensure even cooking.
- Discard any mussels that do not open after steaming.
- Transfer the steamed mussels and the fragrant broth to a large serving bowl. Garnish with fresh cilantro and serve immediately.
Notes
Always discard any mussels that are open before cooking and don't close when tapped. Discard any mussels that remain closed after steaming. For an extra kick, add a sliced red chili with the aromatics. Serve with crusty bread to soak up the delicious broth, or with jasmine rice.