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Thai: Steamed Mussels in Coconut Herb Broth

Source of Recipe


From "Big Bowl Noodles and Rice" by Bruce Cost






List of Ingredients



• 1 tsp peanut oil
  
• 6 thin slices galangal
  
• 1 lemongrass stalk, bottom 3 inches sliced thinly on a bias
  
• 1 serrano chile, julienned (seeds and all)
  
• 1 kaffir lime leaf (optional)
  
• 15 mussels, debearded and scrubbed (about 1/2 lb.)
  
• 1 cup chicken broth
  
• 1 tsp fish sauce
  
• 1 tsp sugar
  
• 2 Tbsp coconut milk
  
• 2 Thai basil leaves, julienned
  
• 1 Tbsp fresh cilantro leaves
  
• 1/4 small lime
  
• Healthy dash of freshly ground black pepper
  






Instructions



1. Heat a large saucepan or skillet. Add the oil.
   
   
2. When hot, add the galangal, lemongrass, chile pepper and lime leaf, and stir briefly. Add the mussels and toss briefly with the herbs. Add the chicken broth and simmer until the mussels open. Discard any that don't open. Stir in the fish sauce, sugar and coconut milk, bring to a boil, and immediately turn off the heat.
   
   
3. Pour the broth into one or two serving bowls (holding back the mussels). Sprinkle in the basil and cilantro leaves, squeeze in the lime, add the pepper, then arrange the mussels in the bowl(s) on top. Serve.
   
   Makes 2 to 3 small servings,
   meant as a prelude to a meal.