Here’s a delicious and easy savory Thai recipe for Thai Coconut Curry Mussels which features a delightfully slurpable broth from the folks at Phoo-D.

Ingredients:

One 1 1/2-inch piece of fresh ginger, peeled
4 garlic cloves, halved
1/2 cup water
1 tablespoon extra-virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapeños, halved, seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 kefir lime leaves, slightly torn to release flavor
1 Tablespoon chopped Thai basil
One 12-ounce can evaporated skim milk
1/2 cup unsweetened coconut milk (do not use low-fat)
3 pounds mussels, scrubbed and debearded
2 tablespoons fresh lime juice
Kosher salt

Garnish Ingredients:

1/3 cup coarsely chopped cilantro
1/4 cup chopped Thai basil
Lime wedges, for serving

How to Make Thai Coconut Curry Mussels

See More of Hugging the Coast’s Fish For Friday Recipes which will help you make the most of your favorite seafood during the rest of the year.

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