Spicy Coconut Mussels With Lemongrass
Updated August 15, 2018
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, trimmed (outer layers removed) and finely chopped
½ to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeño), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of ½ lemon
1 teaspoon lemon juice, or to taste
½ teaspoon Asian fish sauce, or to taste
½ cup whole cilantro leaves
1 or 2 croissants, split in half.
Nutritional analysis per serving (2 servings)
42 grams carbs; 141 milligrams cholesterol; 869 calories; 6 grams monosaturated fat; 13 grams polyunsaturated fat; 27 grams saturated fat; 52 grams fat; 2 grams fiber; 1519 milligrams sodium; 60 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
- Step 2
As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.
Private Notes
Comments
I have found if you bruise/hammer the lemongrass it helps release the flavor. I would then not slice so thinly and this may help? Good luck! BTW. I do not believe you are meant to eat the lemongrass, it is for flavor. I am surprised that was not noted.
FYI. I have not but plan to make this recipe...
OMG.... this recipe was delicious! I usually do mussels in white wine/lemon/shallots with crusty bread and salad for a fast weeknight dinner.... this recipe offers an excellent change-up on that routine. The only change I made was that I added a splash or two of sauvignon blanc wine to the pot right before I added the mussels..... and substituted whole wheat bread. YUM!
Have made this several times as written; have also once or twice added fresh kaffir lime leaves, and/or some canned, drained straw mushrooms, and/or a tsp. or so of Thai green curry paste. With or without, always delish. What I've not done--because I simply "don't get it"--is use the croissants, which strike me as bizarre to the point of unpleasantness. Sorry!
I used lemon grass and also a bit of ginger from a tube. Flavor is not as strong so I have added more. Did not have cilantro, which I think would’ve been really good to have. Took other advice about adding some Sauvignon Blanc, and some Thai sweet chili paste. Absolutely wonderful!
This is a an excellent recipe. Followed some others who suggested to add ginger and a bit of white wine. I substituted lime and lime zest instead of lemon since this is thai style. Smash the lemongrass so you take it out instead of thinly slicing it. I added the chili without taking the seeds out and added 1/2 to 3/4 teaspoon of sambal. I served it with toasted buttered baguette slices. And made Nik Sharma’s butternut squash with lentils and feta as a side. What a wonderful meal!
Fresh garlic thrown in with the garlic, and extra aromatics like mint (at the very end of course) - superb!