Steamed Mussels in Coconut Milk

This dish reminds me of French Steam Mussels. But with my own creation and a Thai twist - in a creamy coconut milk base with kaffir lime, basil and lemongrass. Hope you guys enjoy!

NOTE: Before cooking, soak mussels in a cold water for half an hour so the mussels will spit out any sand and mud. Toss any mussels that are open, chipped or broken.

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INGREDIENTS ( serves 2 )

1 1/2 lb mussel, cleaned and debearded

1 tablespoon chopped galangal

3 kaffir lime leaves, torn

1 stalk lemongrass, smashed and cut into 1 inch long pieces

2 thai red chili, cut into half length wise

1 shallot, sliced

1/2 cup coconut milk

2 teaspoon fish sauce

1/4 teaspoon salt

2 tablespoon lime juice

handful of basil

DIRECTIONS

1. In a deep pan add galangal, shallot, chili, lemongrass, kaffir leaves and mussels. Cover with a lid and cook over medium high heat for about 5 minutes or until the mussels open.

2. Add in coconut milk and bring to a boil.

3. Reduce the heat on low and season with salt, fish sauce and lime juice. Stir well and turn off the heat, then sprinkle with basil.