Recipe for Thai mussels with coconut milk

Ingredients

• 1 kg of mussels washed and cleaned
• 1 tbsp. coconut oil
• 1 piece of ginger, finely chopped
• 2 cloves garlic, cut into slices
• 2 lemongrass stalks, cut into slices
• 420 gr. coconut milk
• 1 tbsp fish sauce
• 2 red chili peppers
• Juice of 1 lime

Implementation

step 1

Heat the coconut oil in a large saucepan over medium-high heat. Add the ginger, garlic and lemongrass and cook for 1 minute. Add the coconut milk, fish sauce, chili and lime juice and bring the pot to a boil.

step 2

When the coconut milk boils, add the mussels and cover the pot for 1 minute. Remove the lid and remove any open shells. If any of the mussels are still closed after 6 or 7 minutes, discard them.

step 3

Drizzle the cooked mussels with the sauce and serve hot.