Mussels steamed with garlic, lemongrass, chilies, basil, coriander, Thai red curry paste, coconut milk and fresh lime…it’s just divine!
1 tablespoon raw coconut oil
1 stalk lemongrass, crushed
1 clove garlic, minced
1-2 green chilies, split
1/4 cup fish stock, clam juice or filtered water
1 oz white wine
1 teaspoon fish sauce
1 cup heavy coconut milk
2 tablespoons Thai red curry paste
1 fresh lime, divided
1 pinch unrefined sugar
2 tablespoons Thai basil
2 tablespoons fresh coriander, chopped, plus more for garnish
Heat coconut oil in a heavy skillet over medium low heat. Add garlic, lemon grass and chilies and steep for 15 minutes without browning. Increase heat to medium. As soon as the garlic begins to sizzle, add the curry paste and fry 2 minutes. Whisk in stock, wine and fish stock and reduce briefly. Stir in coconut milk, sugar, juice of 1/2 lime, basil and coriander Add mussels, cover and simmer until mussels open wide, about 5 minutes.
To serve, discard any unopened mussels, then arrange in the center of a serving plate. Discard chilies and lemongrass and pour the remaining sauce over the mussels. Garnish with fresh basil, coriander and lime and serve hot.
