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  • Spicy Lemongrass Mussel with Coconut Milk

    1 vote
    Spicy Lemongrass Mussel with Coconut Milk
    Prep: 10 min Cook: 15 min Servings: 4
    by Lauren
    3 recipes
    >
    A tasty concoction of Mussel saute in coconut milk with lemongrass and Thai basil. The jalapeno and Sambal garlic chili sauce help give this dish and nice kick! The secret ingredient is the Oyster sauce which gives the sauce its delicious and rich flavor.

    Ingredients

    • 2 lbs. mussel
    • 2 tbsp. olive oil
    • 2 cloves chopped garlic
    • 4-6 slices fresh jalapeno
    • 2 small cans (5.6 oz) or 1 large can ( 13.5 oz) coconut milk
    • 2 small cans or one large can water
    • 2 stalks lemongrass, cut into 2” strips
    • 2 stalks Thai basil, chopped
    • 2 Tbsp. Oyster sauce
    • 2 tsp. Sambal garlic Chili sauce
    • ½ Tbsp. red pepper flakes
    • Black pepper

    Directions

    1. For lemongrass, cut diagonally on the bias at the root part and 2” strips the smaller parts.
    2. In large sauce pan, heat oil, add garlic and sliced jalapeno. Saute for a few minutes until garlic is fragrant but not burned.
    3. Add coconut milk and use the same can to rinse with same amount of water. I like the small coconut milk can better because I find it richer than the regular size can.
    4. Add Thai basil, oyster sauce and Sambal chili garlic sauce.
    5. Bring to a boil and put in mussel, flesh side down. Cover and simmer on medium heat for 10 minutes.
    6. Top with red pepper flakes, chopped basil and serve.

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    Comments

    • Lauren
      Lauren
      Oops! I don't think I should have added this recipe to the Eat To Live group. The coconut milk is a little on the high calories side. I am new and forgot it is the healthy recipe group. :)

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