Steamed Thai Mussels with Coconut Milk and Chiles

Overhead view of a bowl of steamed mussels with coconut milk and Thai chiles, flanked by plates of lime wedges and cilantro. — Photo:
Diana Chistruga

Active Time:

20 mins

Total Time:

40 mins

Servings:

When Tyler Florence hosts a get-together, you can expect to find a big pot of Thai-style mussels somewhere in sight. Florence says this one-pot dish is particularly great for parties, as it requires minimal cleanup yet feeds a crowd. To prepare this mussels recipe, Florence steams plump mussels in reduced lager until they just peek open. Then, he adds a creamy, spicy, slightly tart mixture made with garlic, ginger, chiles, cilantro, coconut milk, and lime juice to finish cooking and infuse the mussels. The result is a Thai-inflected version of a French classic, such as a Sauvignon Blanc-Steamed Mussels with Garlic Toast.

Frequently Asked Questions

Do mussels need to be soaked before cooking?

Soaking mussels before cooking them helps remove any grit and grime trapped inside and on its surface. Before doing so, inspect the mussels for damage. Discard any that are cracked open and don't close when lightly tapped. Then, submerge the mussels in a bowl of clean, cold water for roughly 20 minutes; the mussels will naturally dispel any grit caught inside. Remove the mussels with a slotted spoon to avoid reintroducing any sediment that may have collected at the bottom.
How do you cook mussels so they are tender?

Steaming mussels is one of the best cooking methods to preserve their meaty, delicate texture. However, it's important to avoid overcooking them, which can cause them to turn rubbery over time. When steaming the mussels in a large pot with a lid secured, gently shake the pot to redistribute the clams and ensure each one gets an even amount of heat.

Notes from the Food & Wine Test Kitchen

When prepping these mussels, be sure to remove their beards — a tuft of wiry, hair-like strands that protrude from the shell's lip — as you scrub them. The best way to remove the beards is to pinch them firmly and gently pull them while working them back and forth. Using a dry paper towel to grasp the beard will help you secure a better grip.

Make ahead

The recipe can be prepared through Step 3 and refrigerated overnight.

Suggested pairing

Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment.

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Ingredients

4 garlic cloves, coarsely chopped
2 Thai chiles, thickly sliced
1 (1 1/2-inch) piece of fresh ginger, peeled and coarsely chopped
1 cup cilantro leaves
Finely grated zest of 1 lime
1/4 cup extra-virgin olive oil
2 (13 1/2-ounce) cans unsweetened coconut milk
Juice of 2 limes
1 teaspoon kosher salt, plus more to taste
1 (11- to 12-ounce) bottle lager
5 pounds mussels, scrubbed

Directions

Diana Chistruga

Gather your ingredients.
Diana Chistruga

In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest, and olive oil, and process to a paste.
Diana Chistruga

Transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.
Diana Chistruga

In a large soup pot, bring the lager to a boil over high heat.
Diana Chistruga

Boil until reduced to 1/2 cup, about 7 minutes.
Diana Chistruga

Add the mussels and cover.
Diana Chistruga

Cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.
Diana Chistruga

Uncover the mussels and stir in the coconut milk mixture.
Diana Chistruga

Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes.
Diana Chistruga

Spoon the mussels and broth into bowls and serve.