Thai Steamed Mussels

Farmed mussels are the best choice, because wild-caught mussels are caught using dredging techniques, which can severely damage habitats. Read more about mussels here.

• 1 Lb fresh live mussels
• 1 clove garlic chopped
• 1 Tbsp fresh ginger chopped
• 1 Tbsp fresh lemon grass chopped (optional)
• 2 Tbsp Canola oil
• 2 Tbsp red chili paste
• ¼ Cup coconut milk
• ½ Cup sake
• ½ cup fresh cilantro chopped
• 3 green onions chopped
• Salt and pepper

Clean mussels under cold water. Remove any beards (the beard is the stringy part that may be protruding from mussel, simply pull away from mussel, don’t de-beard the mussels until you are ready to cook as it will kill the mussel).

Add red chili paste to ½ cup sake and stir to incorporate. Heat oil in large sauté pan or wok. Add garlic, ginger and lemon grass (optional) and sauté for 2 min.

Add mussels and stir to coat with oil. Sautè for 3 min over high heat. Add sake and chili paste mix, coconut milk, ¼ cup cilantro, pinch salt, pinch pepper, and cover. Cook over medium heat for 5 min.

Remove (DO NOT EAT) any mussels that have not opened. Top with remaining cilantro and green onions and serve. For alternative serving method add cooked noodles to broth and serve.