How to Cook Mussels In Thai Coconut Sauce

Serves: 3

Preparation time: 20 mins

Cooking time: 8 mins

Ingredients needed to make Mussels In Thai Coconut Sauce:

• 1 lb fresh mussels
• 3 garlic cloves, minced
• 2 shallots, finely chopped
• 2’’ Thai ginger, grated
• 3 kaffir lime leaves, julienned
• ½ red chilli, finely sliced
• 1/3 cup white cooking wine
• Handful of fresh coriander leaves
• Handful of fresh basil leaves
• 2 tbsp vegetable oil, for cooking

For the sauce:

• 1 cup coconut milk
• 1 tsp shrimp paste
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• ½ tsp ground coriander
• 1 tbsp fresh lime juice
• ½ red chili, minced
• ¼ cup fresh coriander sprigs
• Salt to taste

Cooking instructions for Mussels In Thai Coconut Sauce:

• Wash and scrub the mussels under running cold water and dip them in a bowl of fresh cold water; refrigerate until required.
• For the sauce, dump all its ingredients into a food processor and pulse them into a smooth puree.
• Taste and adjust the seasoning if necessary and whisk in a splash of lime juice if it turns too much salty.
• Drizzle a couple of tbsp vegetable oil in a wok and toss in the grated ginger, once the oil heats up.
• Stir in the garlic, shallots and julienned lime leaves as well and sauté for a couple of minutes over moderate heat or until the shallots soften.
• Add a splash of white wine and drain out the mussels into it.
• Give it a good stir to mix well and bring the mixture to a boil.
• Reduce it to a simmer over moderately low heat and place a lid on top.
• Steam the mussels for about 3-4 minutes or until they snap open; avoid over cooking to prevent the mussels from becoming tough and chewy.
• Discard those which still remain closed and lower the heat further to low before whisking in the coconut sauce.
• Stir them all together and cook further for a minute or until the sauce is heated through.
• Divide the mussels onto the serving plates and spoon the coconut sauce over it.
• Top it up with a dash of red chilli, followed by basil and cilantro leaves.
• Serve warm.

 Image credit: Wikimedia Commons