Steamed Mussels with Coconut Milk and Thai Chiles

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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

By Tyler Florence
September 2005

Gallery

Credit: © Maura McEvoy

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
8
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Ingredients

Directions

  • 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.

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  • 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.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight.

Suggested Pairing

Beer

Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment.

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