Equipment
Ingredients
Mussels
- 1000 g fresh mussels, live, cleaned and debearded
Broth Base
- 400 ml coconut milk, full fat
- 15 ml vegetable oil
- 4 garlic, minced
- 2 shallots, thinly sliced
- 2 lemongrass, bruised and cut into 5cm lengths
- 30 g galangal, sliced into coins
- 3 thai bird's eye chilies, smashed or sliced
Seasoning & Finish
- 30 ml fish sauce
- 10 g palm sugar
- 4 kaffir lime leaves, torn
- 30 ml lime juice, freshly squeezed
- 15 g thai basil, whole leaves
- 15 g cilantro, roughly chopped
Nutrition (per serving)
Method
Rinse the mussels under cold running water in a colander. Scrub off any debris and pull out the fibrous 'beard' extending from the shell. Discard any mussels that are cracked or remain open when tapped.
Heat the vegetable oil in a large pot over medium heat (approx. 175°C/350°F). Add the garlic, shallots, lemongrass, galangal, and chilies. Sauté for 2-3 minutes until fragrant but not browned.
Pour in the coconut milk, fish sauce, and sugar. Stir to combine and bring the mixture to a gentle simmer. Add the torn kaffir lime leaves.
Increase heat to medium-high. Add the cleaned mussels to the pot and immediately cover with a tight-fitting lid. Steam for 5-7 minutes, shaking the pot occasionally to distribute heat.
Remove from heat. Discard any mussels that have not opened. Stir in the fresh lime juice, Thai basil, and cilantro. Taste the broth and adjust salt (fish sauce) or acid (lime) if needed.
Transfer the mussels and broth to a large serving bowl. Serve immediately.
Chef's Notes
- Do not overcook the mussels; remove them from the heat as soon as they open to ensure they remain plump and tender.
- For a richer broth, use full-fat coconut cream instead of milk, or finish with a tablespoon of cold butter.
- Serve with plenty of crusty baguette or a bowl of jasmine rice to soak up the aromatic coconut broth.
- If you cannot find fresh galangal, fresh ginger is an acceptable substitute, though the flavor profile will shift slightly.
Storage
Refrigerator: 1 day — Best eaten immediately. Reheat gently to avoid rubbery texture.
Reheating: Gently warm in a saucepan over low heat until just heated through.
