![Overhead view of a bowl of steamed mussels with coconut milk and Thai chiles, flanked by plates of lime wedges and cilantro.](https://cdn.statically.io/img/www.foodandwine.com/thmb/mytDlRzmbxMMKJ9DTKhw2iQZuGU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/steamed-mussels-coconut-milk-and-thai-chiles-13-FT-RECIPE1222-3fc79b1a53434e58839e4ecfe31beb92.jpg)
Diana Chistruga
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.
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.
Ingredients
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4 garlic cloves, coarsely chopped
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2 Thai chiles, thickly sliced
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1 (1 1/2-inch) piece of fresh ginger, peeled and coarsely chopped
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1 cup cilantro leaves
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Finely grated zest of 1 lime
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1/4 cup extra-virgin olive oil
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2 (13 1/2-ounce) cans unsweetened coconut milk
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Juice of 2 limes
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1 teaspoon kosher salt, plus more to taste
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1 (11- to 12-ounce) bottle lager
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5 pounds mussels, scrubbed
Directions
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Diana Chistruga
Gather your ingredients.
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Diana Chistruga
In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest, and olive oil, and process to a paste.
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Diana Chistruga
Transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.
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Diana Chistruga
In a large soup pot, bring the lager to a boil over high heat.
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Diana Chistruga
Boil until reduced to 1/2 cup, about 7 minutes.
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Diana Chistruga
Add the mussels and cover.
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Diana Chistruga
Cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.
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Diana Chistruga
Uncover the mussels and stir in the coconut milk mixture.
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Diana Chistruga
Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes.
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Diana Chistruga
Spoon the mussels and broth into bowls and serve.