Lemongrass-Coconut Steamed Mussels

Mussels are among the most flavorful ‘fruits of the sea’ and these Lemongrass-Coconut Steamed Mussels are plump, succulent and delicious. They are steamed in an awesome Asian-style broth of lemongrass, coconut milk and Thai basil. Serve with lime wedges and crusty, grilled or toasted sourdough bread.

4.79 from 19 votes

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Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: servings

Calories: 340kcal

Author: Pat Nyswonger

Ingredients

1 cup unsweetened coconut milk
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice
8 oz. bottled clam juice
4 tablespoons brown sugar
4 tablespoons coconut oil
1 lemongrass stem finely chopped or grated (pale part only with outer layer removed)
4 tablespoons grated fresh ginger root
1 medium shallot finely chopped
4 garlic cloves crushed or finely minced
1/2 cup dry white wine
4 tablespoons fresh Thai basil cut into slivers
1/4 cup vegetable broth or additional wine
3 pounds Mediterranean or Penn Cove mussels scrubbed and de-bearded
Fresh Thai basil sprigs for garnish
Lime wedges for garnish

Instructions

In a medium size bowl, whisk together the coconut milk, fish sauce, lime juice, clam juice and brown sugar; set aside.
Using a lidded pot large enough to contain all the mussels, set over medium heat, add the oil and when it is hot but not smoking add the lemongrass, ginger and shallot. Cook, stirring often until tender and fragrant, about 2-3 minutes. Add the chopped garlic and cook for another 30 seconds, do not allow the garlic to brown. Stir in the wine and vegetable broth.
Raise the heat to high and bring the pot to a boil. Add the mussels and cover with the lid and steam the mussels for 4 minutes, shaking the pot occasionally to redistribute the mussels. Remove the lid momentarily, and pour the coconut milk mixture over the mussels, sprinkle with the Thai basil and cover the pot again. Continue to steam the mussels, shaking the pot occasionally for another 3-4 minutes until the mussels have opened.
Remove the pot from the heat and transfer the mussels to individual bowls. Discard any mussels that have not opened. Ladle the lemongrass-coconut broth over the mussels and garnish with fresh Thai basil sprigs and lime wedges.
Serve with crusty sourdough bread and a bottle of dry white wine.

Notes

When preparing the lemongrass I found that grating it on a microplane works rather well.

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