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Thai Coconut Curry Mussels Print Email


One 1 1/2-inch piece of fresh ginger, peeled
4 garlic cloves, halved
1/2 cup water
1 tablespoon extra-virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapeños, halved, seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 kefir lime leaves, slightly torn to release flavor
1 Tablespoon chopped Thai basil
One 12-ounce can evaporated skim milk
1/2 cup unsweetened coconut milk (do not use low-fat)
3 pounds mussels, scrubbed and debearded
2 tablespoons fresh lime juice
Kosher salt

Garnish
1/3 cup coarsely chopped cilantro
1/4 cup chopped Thai basil
Lime wedges, for serving

Directions:

Place ginger and garlic in a mini-food processor or blender and pulse until coarsely chopped. Add water and puree until mostly smooth.

In a large heavy pot, such an enameled cast-iron pot, heat oil over medium heat. Reduce heat to low and add in the onions. Cook, until onions are softened, stirring occasionally. This will take about 10 minutes. Once the onions are softened, add jalapeños, lemongrass, cumin, coriander, turmeric, kefir lime leaves, Thai basil, and the garlic and ginger puree to the pot. Cook, stirring often for 2 minutes. Next, stir in the evaporated milk and coconut milk. Bring liquid to a simmer and then turn off the heat. Remove the pot from the heat and let stand for a minimum of 30 minutes and as long as 4 hours.

Once the broth has steeped, place it over medium heat and bring it to a boil. Add in the mussels, stirring to cover them with sauce, and cook over medium heat. As soon as the mussels open (about 5-7 minutes) turn off the heat. Look over the mussels and discard any that did not open (you don't want to eat those). Add the lime juice to the pot and stir, tasting the broth to see if it needs the addition of a little salt. Transfer the mussels into shallow bowls and spoon sauce over the top of the mussels. Garnish with cilantro and Thai basil. Serve with a lime wedge. - Serves 4 - Adapted from Food & Wine
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