This is a compilation of my mussels experience and a result of my constant craving for Southeast Asian flavors, plus a result of the complaint that we don’t eat enough mussels.
Why do I always feel they cannot make a proper satisfying dinner? Is it because they are so small? But we always end up with leftovers that are so good over rice or noodles the next day.
WHAT WENT IN
— 4 lb mussels
— 2 Tbsp peanut oil
— 3 shallots, finely chopped
— 3 garlic cloves, finely chopped
— 1” ginger, peeled and finely chopped
— 2 Thai Dragon chillies, minced
— 2 cans coconut milk
— juice of 1 lime
— 1 stalk of lemongrass, soft parts only, minced
— 2 Tbsp palm sugar
— 3 Tbsp fish sauce
— 2 kaffir lime leaves, sliced or grated zest of 1 lime
GARNISH
— roughly chopped coriander
— Thai Dragon chilies, optional
THE PROCESS
1. Soak mussels in a bowl with cold water and a tablespoon of baking soda for about 3o min to purge them from sand. Scrub and debeard them, discarding broken ones and those that would not close if you tap on them.
2. In a pot or pan that can fit all the mussels, starting in cold oil and gradually heating it up, sauté shallots, garlic, ginger, and chilies until shallots are soft and translucent.
3. Add the rest of the ingredients beside mussels, mix them in and bring to a simmer.
4. Add mussels, cover, and cook until they open up.