Recipes Steamed Mussels with Coconut Milk and Thai Chiles 5.0 (2,288) 1 Review 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. By Tyler Florence Tyler Florence Instagram Twitter Website Tyler Florence is a 25-year veteran Food Network chef and host. He owns and operates three restaurants in the San Francisco Bay area, including the award-winning Wayfare Tavern, and has authored 16 cookbooks.Experience: Tyler Florence has captivated viewers on numerous hit food shows, including Emmy-nominated Tyler's Ultimate and The Great Food Truck Race. He is a two-time James Beard Award nominee. Tyler opened his flagship restaurant, Wayfare Tavern, over a decade ago. His newest restaurant, Miller & Lux, is a West Coast classic steakhouse located in the Chase Arena, home of the Golden State Warriors. Tyler's insatiable quest for what's current and interesting in the food and lifestyle space has always positioned him at the forefront of new trends. In 2017, he created a full-stack production company, Monarch Collective, Inc. He has since produced content for television and digital media, launched a successful online cooking class platform, and created marketing videos for a variety of clients like Red Bull and See's Candies. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Active Time: 20 mins Total Time: 40 mins Yield: 8 Ingredients 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 Salt One 11- to 12-ounce bottle lager 5 pounds mussels, scrubbed 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. 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. Rate it Print