Cooking mussels can feel intimidating if you’ve not done it, but this guide on how to cook mussels will teach you that it is so fast and easy. There’s no reason they can’t be made on busy weekday evenings.
Coconut oil: The rich base to sauté the aromatics. Ginger and garlic: Infuses warmth and depth. Lemongrass stalks: Provides a citrusy, fragrant note, reminiscent of Thai flavors. Coconut milk: Imparts creaminess and makes a luscious broth. As mussels release seawater as they cook, the coconut milk can also dilute the salt from being too overwhelming. Fish sauce: Adds umami and depth. Thai red chilis: Brings a spicy kick to balance the dish with vibrancy. Lime juice: Adds a citrusy, acidic element. Mussels: Get fresh mussels and make sure they’re alive, the shells are tightly closed, and they smell briny, like the sea!
Mussel selection: Choosing the right mussels is easy with a few simple observations. Seek out live mussels in the fish department’s tanks or inspected bagged mussels for freshness – you’ll want the shells to be tightly closed. If they are open, give it a firm tap – if it closes, it’s alive and safe to eat – if not, leave it behind. Ensure they have a briny, sea-like smell without any bad aroma. Storing mussels: While best enjoyed on the same day as purchase, you can store in the fridge for a couple of days – buy extra as you’ll discard any that die. To prevent them from suffocating, don’t cover them with plastic. Instead, store in a colander over a large bowl, covered with a cloth. Cleaning mussels: Hold off on cleaning until right before cooking. One at a time, rinse the shell in cold water and scrub off any debris. Keep the bowl on the counter to avoid water buildup. Next, remove the beard by grabbing it and pulling it towards the narrow end – use scissors if needed. Cooking mussels: They cook quickly! Select a large pot with a tight fitting lid, keeping in mind they take up around a third more space once opened. Ensure your broth covers no more than an inch at the bottom so that the mussels steam rather than boil. Once the liquid is boiling, add the mussels, and cook for three minutes before stirring, pushing any that remain closed to the bottom, then cook for two more minutes. Take each mussel out of the pot as soon as the shell opens – this way, you don’t risk overcooking the quick-to-pop mussels. Discard any shells that have not opened.
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Don’t forget to serve it with some bread to soak up the soup-y broth, then round it out with a side green salad – here are some suggestions:
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