Thai-Style Mussels with Lemongrass
- 1 lemon
- 2 large stalks lemongrass
- 3/4 cup coconut milk
- 1 tablespoon galangal, finely chopped
- 1/2 green bird's eye or serrano chile, seeded and thinly sliced
- 1 kaffir lime leaf
- fine sea salt, to taste
- freshly ground pepper, to taste
- 2 tablespoons neutral-flavored oil, such as grapeseed
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, minced
- 2 tablespoons scallions, chopped
- 2 tablespoons shallot, minced
- 2 teaspoons Thai red chili, chopped
- 1 1/2 pounds sustainably-sourced mussels, de-bearded and scrubbed
- 2 cups thai basil leaves, thinly sliced
- cilantro sprigs, to garnish
- Produce
- Bird's eye or serrano chile, green (1/2)
- Cilantro, sprigs (1)
- Garlic (2 tablespoons)
- Ginger (2 tablespoons)
- Kaffir lime, leaf (1)
- Lemon (1)
- Lemongrass (2 large stalks)
- Scallions (2 tablespoons)
- Shallot (2 tablespoons)
- Thai basil, leaves (2 cups)
- Thai red chili (2 teaspoons)
- Canned Goods
- Coconut milk (3/4 cup)
- Cooking & Baking
- Galangal (1 tablespoon)
- Neutral-flavored oil (2 tablespoons)
- Pepper, freshly ground (1)
- Sea salt, fine (1)
- Other
- 1 1/2 pounds sustainably-sourced mussels, de-bearded and scrubbed
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published January 30, 2013 (2 weeks ago).
22 people saved this recipe.
