Steamed Mussels

in Spicy Coconut Lemongrass Broth

Paula Palakawong from Long Grain in Camden offers the original mussels recipe that’s been on the Long Grain Menu since they opened in 2010.

Shared to the public for the very first time!

INGREDIENTS

4 cup chicken stock
2 cup coconut milk
8 kaffir lime leaves (fresh or frozen) 6 tablespoon fish sauce
4 stalk lemongrass (fresh or frozen) (3 stalked cut to 1.5” length and bruised for coconut broth, 1 stalk finely chopped for final step)
4 pcs fresh galangal root (1” long and bruised)
6 tablespoon fresh squeeze lime juice
6 tablespoon fish sauce
1 teaspoon sugar
4 tablespoon roasted chili jam paste (nam prik pao) 3 fresh Thai bird eye chilis
3 garlic cloves (peeled and thinly sliced or minced) 4 pounds live Maine mussels (scrub them clean before cooking)
8 fresh Thai basil leaves

Garnish

2 kaffir lime leaves (chiffonade)
Cilantro
Lime
Roasted chili oil (fine chili flakes roast in canola oil until almost burnt)

INSTRUCTIONS

To make coconut broth

• Bring chicken stock to boil and add all herbs (lemongrass, kaffir lime leaves, and galangal root) and let it to boil for a few minutes

• Then add coconut milk slowly simmer for 10 minutes.
  At this stage it is important not to bring it boil because coconut oil will separate from soup

• Last is to season with fish sauce and sugar

To cook mussels

• In a pot large enough to hold mussels, heat the oil over medium heat. Add garlic and chopped lemongrass until turning lightly browned.

• Add half of coconut broth and roasted chili jam paste, stir well to mix the broth and roasted chili jam paste.

• Add the rest of coconut broth, mussels and bird eye chilis. Then increase the heat to medium-high to cook mussels in the broth. Be sure to coat all mussels with the broth.

• Cover the pot with a lid to steam the mussels until they open (approximately 4-5minutes). Discard any mussels that don’t open.

• Add Thai basils then remove from the heat.

To serve

• Add fresh squeeze lime juice in a serving bowl then pour the mussels and broth over it. It is important not to season soup with lime juice and cook it in heat because it will make the soup turn bitter.

• Garnish with chiffonade kaffir lime leaves, fresh cilantro and lime wedge and chili oil (if preferred spicy)