Recipes Steamed Mussels with Coconut Milk and Thai Chiles 5.0 (2,288) 1 Review Tyler Florence's idea of a party-friendly one-pot dish: mussels steamed with lager and finished in a spicy, creamy cilantro-coconut broth. By Tyler Florence Tyler Florence Instagram Twitter Website Tyler Florence is a 25-year veteran of the Food Network. He currently owns and operates three restaurants in the San Francisco Bay Area. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: Diana Chistruga Active Time: 20 mins Total Time: 40 mins Servings: 8 Jump to recipe Tyler Florence likes making this one-pot dish for parties because it requires so little cleanup. He simply steams plump mussels in reduced lager until they are just starting to open and then adds a creamy, spicy, slightly tart mixture made with garlic, ginger, chiles, cilantro, coconut milk, and lime juice. The mussels then finish cooking in this rich, aromatic mixture. The result is a Thai-inflected version of the French classic. One note on prepping the mussels: Be sure to remove their beards — a tuft of wiry, hair-like strands that protrude from the shell's lip — as you scrub them. The best way to remove the beards is to pinch them firmly and gently pull while working them back and forth. Ingredients 4 garlic cloves, coarsely chopped 2 Thai chiles, thickly sliced 1 (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 2 (13 1/2-ounce) cans unsweetened coconut milk Juice of 2 limes Kosher salt 1 (11- to 12-ounce) bottle lager 5 pounds mussels, scrubbed Directions Diana Chistruga Gather your ingredients. Diana Chistruga In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest, and olive oil, and process to a paste. Diana Chistruga Transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt. Diana Chistruga In a large soup pot, bring the lager to a boil over high heat. Diana Chistruga Boil until reduced to 1/2 cup, about 7 minutes. Diana Chistruga Add the mussels and cover. Diana Chistruga Cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes. Diana Chistruga Uncover the mussels and stir in the coconut milk mixture. Diana Chistruga Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Diana Chistruga Spoon the mussels and broth into bowls and serve. Make ahead The recipe can be prepared through Step 3 and refrigerated overnight. Suggested pairing Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment. Rate it Print