Thai Coconut Mussels

I got curious about these after OC last week when the ladies ordered them at “Quiet Woman.” I searched a recipe and found one that I added a few extra things to, and they turned out great, for something a little different.

1 tsp coconut or olive oil

1 15 oz can of coconut milk (I used a “light” version)

1 inch piece of fresh ginger, cut into little matchsticks. (this can be left out if you’re not into ginger)

1 or 2 cloves of garlic

1 – 2 T chopped onion

¼ (approx) combined cup of coarsely chopped fresh parsley and fresh mint

3 T dry white wine

1 stalk of fresh lemongrass, finely chopped, or 2 T fresh lemon juice

Juice from 1 lime

1 T soy sauce

1 – 2 Thai chili peppers, cut into small pieces. (They’re really hot! Be careful. Omit if you don’t want the heat)

2 lb mussels, cleaned and debearded, discard any that are already opened.

Heat the oil in a large pot that will have a lid fit on it tightly. Add the onion, ginger, garlic, lemongrass or lemon juice, and cook for 1 minute. Add the coconut milk, half of the parsley and mint mixture, wine, soy sauce, peppers, and lime juice, and bring to a boil.

Add the mussels, cover and cook for 1 minute. Remove the ones that are opened (most of them should be) If any are not, leave in the pot and cook for another minute or two. They should all be open at this point. If any do not, discard them.