Spicy Coconut Lemongrass Mussels 7 Steps
Clean the mussels: Soak in ice-cold water and use your fingers to pull and remove the “beards”, scrub the exterior with a clean dish scrubbie. Discard any mussels that have cracked shells or are open. Set aside cleaned mussels over a strainer.
Start with a cold pan, add in the olive oil and the lemongrass. Turn the heat up to high and when the lemongrass begins to sizzle, cook for 30 to 45 seconds, stirring often.
Add in the butter, sliced shallots and sliced chilies, cook for 30 seconds.
Deglaze with white wine and cook until the wine has reduced by half, approximately 1-2 minutes on high heat.
Add in the coconut milk and cook until it has reduced by half, approximately 1-2 minutes on high heat.
Add in the cleaned mussels and mix to combine, bring to a boil and cover with a tight fitting lid. Allow to cook covered on high heat for 2-3 minutes until all the mussels have opened.
To finish, add in the sliced scallions and chopped cilantro, as well as a good squeeze of freshlime juice. Serve alongside crusty toasted bread for dipping.