Tyler Florence likes making this one-pot dish for parties because it requires so little cleanup. He simply steams plump mussels in lager, then tosses them in a creamy, spicy, slightly tart sauce made with ginger, chiles, coconut milk and lime juice. The result is a Thai-inflected version of the French classic.
Amazing Seafood Recipes
4 garlic cloves, coarsely chopped
2 Thai chiles, thickly sliced
One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
1 cup cilantro leaves
Finely grated zest of 1 lime
1/4 cup extra-virgin olive oil
Two 13 1/2-ounce cans unsweetened coconut milk
Juice of 2 limes
One 11- to 12-ounce bottle lager
5 pounds mussels, scrubbed
How to Make It
In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.
In a large soup pot, bring the lager to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.
Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve.
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