Steamed Mussels with Coconut Milk and Thai Chiles

By BobD

Tyler Florence likes making this one-pot dish for parties because it requires so little cleanup. He simply steams plump mussels in lager, then tosses them in a creamy, spicy, slightly tart sauce made with ginger, chiles, coconut milk and lime juice. The result is a Thai-inflected version of the French classic.

Ingredients

• 4 garlic cloves, coarsely chopped
• 2 Thai chiles, thickly sliced
• One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
• 1 cup cilantro leaves
• Finely grated zest of 1 lime
• 1/4 cup extra-virgin olive oil
• Two 13 1/2-ounce cans unsweetened coconut milk
• Juice of 2 limes
• Salt
• One 11- to 12-ounce bottle lager
• 5 pounds mussels, scrubbed

Preparation

Step 1

In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.

In a large soup pot, bring the lager to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.

Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve.