Thai Steamed Mussels

Thai Steamed Mussels
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I recently went to this incredible seafood restaurant in New York City called “Flex Mussels.” On their menu they feature 23 different mussels preparations. The Thai Steamed Mussels were my favorite and I had to recreate it when I returned home! I also had a little help from my Staten Island friend, Carolyn, who shared her version of Thai mussels with me. I know most people are accustomed to the Italian preparation (which I also love), but this Asian-inspired mussels recipe is absolutely worth trying. I promise! Make sure to have a side of crusty bread for dipping in the yummy sauce!

Thai Steamed Mussels
 
Author:
Serving Size: 6
Ingredients
  • 2 tablespoons virgin coconut oil
  • 3 large shallots, sliced
  • 3 garlic cloves, chopped
  • 3 cups chopped leeks (whites only)
  • 2 stalks lemongrass, finely chopped (soft white bulb only)
  • 1 teaspoon red pepper flakes
  • Zest from one lime
  • 1 13-oz. can coconut milk
  • 1 tablespoon fish sauce
  • 3 cups dry white wine
  • 2 tablespoons green curry paste
  • 6 pounds fresh mussels
  • Chopped fresh cilantro to garnish
Instructions
  1. Clean, scrub, and de-beard mussels. Discard any open mussels. Heat coconut oil in a heavy sauce pan, Dutch oven, or wok. Add shallots, garlic, leeks, and lemongrass and sauté 3 minutes, until fragrant. Stir in red pepper flakes and lime zest. Add in coconut milk, fish sauce, white wine, and curry paste. Stir well and bring to a boil. Add mussels, reduce heat to a simmer and cover for 8 to 10 minutes until mussels are open. Sprinkle with cilantro to garnish. Serve with crusty bread for dipping.
  2. Adapted from: Carolyn Decorato

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