Mussels With Thai Herbs Recipe

There’s something incredibly satisfying about creating a steaming bowl of mussels infused with Thai flavors in your own kitchen. Trust me, when the aroma of coconut milk mingled with ginger and chilies fills the air, you’ll wonder why you haven’t been making this at home all along.

Mussels with Thai herbs is a delightful fusion of flavors that I adore. I think the fresh mussels paired with aromatic Thai bird chilies, garlic, and ginger create an irresistible aroma.

I think the creamy coconut milk, the tangy lime, and the savory fish sauce offer a harmonious balance of flavors, offering rich protein and omega-3 fatty acids. I think fresh cilantro and basil add vibrant freshness, making this a wholesome culinary experience.

Ingredients

• Mussels: High in protein, low in fat, rich in omega-3s.
• Coconut Milk: Creamy texture, adds sweetness, good in medium amounts.
• Lime: Provides tanginess, rich in vitamin C, enhances flavor.
• Chilies: Adds spiciness, boosts metabolism, contains capsaicin.
• Thai Basil: Aromatic, brings a hint of sweetness, enhances depth.
• Ginger: Aromatic, adds warmth and spice, aids digestion.
• Fish Sauce: Adds umami depth, salty savory flavor, enhances taste.

Ingredient Quantities

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• 2 pounds fresh mussels, cleaned and debearded
• 1 tablespoon vegetable oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1-2 Thai bird chilies, finely sliced
• 1 cup coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Zest and juice of 1 lime
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup fresh basil leaves, chopped
• Lime wedges, for serving

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How to Make this

1. In a large pot or deep skillet, heat the vegetable oil over medium heat.

2. Mix in the diced shallot and continue to sauté for about 2 minutes, or until it is no longer opaque and has taken on a lightly golden hue.

3. Combine the minced garlic, grated ginger, and sliced Thai bird chilies. Stir them in, cooking for another minute until fragrant.

4. Add the coconut milk and bring the mixture to a gentle simmer.

5. Stir the fish sauce, sugar, lime zest, and lime juice into the pot to combine.

6. Turn the heat up to high and put the cleaned mussels into the pot.

7. Put on the pot’s lid and let the contents steam for 3-5 minutes, giving the pot a few shakes during that time. The mussels should open up when they’re done, and they should be done when the timer goes off.

8. Take the pot off the heat and throw out any mussels that didn’t open.

9. Mix in the fresh cilantro and basil leaves that you chopped for an explosion of flavor.

10. Present the mussels in bowls of the cooking broth, accompanied by lime wedges.

Equipment Needed

1. Large pot or deep skillet with a lid
2. Measuring spoons
3. Chef’s knife
4. Cutting board
5. Spoon or spatula for stirring
6. Grater (for ginger and lime zest)
7. Citrus juicer or reamer (optional, for squeezing lime juice)
8. Serving bowls

FAQ

• Q: How do I clean and debeard mussels?A: Clean the mussels in cold water, using a stiff brush, if necessary, to remove any dirt or sand. Pinch and pull to remove the beards from the mussels. If necessary, use kitchen shears to cut any long beards that are difficult to pull off.
• Q: Can I substitute Thai bird chilies with another type of chili?A: Sure, you can use serrano or jalapeño peppers as a not-so-spicy alternative.
• Q: Is there a non-dairy option for coconut milk?A: Almond or soy milk can be used, but the taste and consistency will differ a bit.
• Q: Can I use dried herbs instead of fresh ones?A: For an authentic flavor, using fresh herbs is best. But if you have only dried herbs, use 1/2 the amount and make up with more aromatics.
• Q: What’s the best way to serve this dish?Serve with either steamed jasmine rice or crusty bread to fully absorb the delightful broth, and don’t forget to supply lime wedges for that extra zing.
• Q: How long do the mussels take to cook?A: Within 5-7 minutes of being added to the sauce that is at a simmer, the mussels will cook all the way through and open up.
• Q: What if some mussels don’t open after cooking?A: Toss any mussels that stay closed after cooking, because they might not be safe to eat.

Mussels With Thai Herbs Recipe Substitutions and Variations

1 tablespoon olive oil instead of vegetable oil

1 small onion, minced, instead of shallot
1/2 teaspoon cayenne pepper or red pepper flakes instead of Thai bird chilies.
1 cup of heavy cream in place of coconut milk.
1 tablespoon soy sauce mixed with a pinch of salt instead of fish sauce

Pro Tips

1. Selecting the Mussels Ensure your mussels are fresh by checking that they are closed or close when tapped. Discard any mussels that remain open or have broken shells before cooking.

2. Enhancing Flavor with Broth Consider adding a splash of white wine or seafood stock along with the coconut milk to deepen the broth’s flavor profile.

3. Controlling Spice Adjust the number of Thai bird chilies based on your heat preference. You can remove the seeds to lessen the spice if desired.

4. Optimal Cooking Time Avoid overcooking the mussels. They should only be cooked until they open fully, as overcooking can lead to a rubbery texture.

5. Serving Suggestion Serve the mussels with crusty bread or steamed rice to soak up the flavorful broth. This makes for a more complete and satisfying meal.