Spicy Mussels in Coconut Broth

I wish I had taken pictures, but alas, we inhaled them ALL the minute they were cooked! Photo will be added soon when I make them again.

  • 2 lbs fresh mussels
  • 2 knobs ginger, peeled
  • 3 cloves garlic
  • 2″ hunk of lemongrass, peeled
  • 3 t sriracha
  • 1/2 t tumeric
  • 1/3 c chopped green onion
  • 1 T lime juice
  • a few dashes fish sauce
  • 5 slices bacon
  • 1 can coconut milk
  • 1 bunch cilantro

Put mussels in a bowl of ice cold water for 5 minutes, then de-beard them and discard any that are open or cracked (they’re dead). Add bacon to a large cast iron pan and brown, remove bacon when its crispy and put it on a plate. Pulse ginger, garlic, lemongrass, green onions, tumeric and sriracha in a food processor and make a paste. Add the paste to the bacon fat in the pan and fry on medium high heat for 3-4 minutes. Add coconut milk, lime juice, and fish sauce and bring to a simmer, cook for 2 more minutes while crumbling bacon very small and add bacon to the pan. Add mussels and cover the pan for 4 minutes, then remove from heat, use a spoon to drizzle the mussels with the broth and serve sprinkled with chopped cilantro over basmati rice with extra broth.

Basmati Rice:

Put 2 cups basmati rice, 2 1/4 cups water, and 1/4 t salt into an Instantpot, cook on manual, high setting, for 6 minutes followed by a 10 minute natural pressure release. Fluff and serve.


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