Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice
Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Thai Recipes
Cuisine: Mussels
Keyword: and Coconut Juice, Chilies, Steamed Mussels with Lemongrass, Thai Basil
Servings: 4 people
Calories: 318kcal
- 1 lb (500g) mussels, washed and bearded
- 6 stems of Thai basil leaves use only the leaves
- 1 clove garlic minced
- 1 clove shallot minced
- 3 bird's eye chilies finely chopped
- 1 1/2 tablespoons cooking oil
For the broth:
- 3 cups Juice of 2 small coconuts
- 1/2 inch (1cm) galangal/ginger, lightly pounded
- 1 stalk lemongrass trimmed, smashed, and chopped
- 3 bird's eye chilies smashed
- 1/2 teaspoon grated fresh lemon zest
- 1 tablespoon lemon juice
- salt to taste
Bring the coconut juice, galangal/ginger, lemongrass, and smashed bird's eyes chilies to boil over high heat. Add the lemon zest and simmer for 10 minutes. Add the lemon juice and salt to taste. Remove from the stove, strain the broth and set aside. Discard the aromatics.
Heat up the cooking oil in a wok or deep saucepan that can later be covered. Add the minced garlic and shallots and cook until lightly browned. Stir-in the chopped bird's eye chilies, then add the mussels and the broth. Add the basil leaves, cover and cook until all mussels are open. Add salt to taste, dish out and serve hot with steamed rice.
Serving: 4people | Calories: 318kcal | Carbohydrates: 13g | Protein: 9g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 16mg | Sodium: 178mg | Fiber: 5g | Sugar: 4g