Mussels should be eaten with a minimum of fuss, steamed open in a savory broth flavored with a handful of aromatics thrown in.
Years ago, if I found extremely fresh mussels in the market I would have gone home, reached for what was on hand: white wine, shallots and parsley and made Moules Marinière. Today, coconut milk, red chilies and cilantro are the new pantry staples and the tangy Thai flavors offer a nice contrast to the sweet flesh of the mussels.
Almost all the mussels in France are farm raised, a practice that dates back to the 13th century. The most popular mussel is la moule bleue, the blue or common mussel, most often served as moules frites, steamed mussels with French fries. However, the very best are the moules de bouchot. The word bouchot refers to the wooden pilings in the sea on which the mussels are bred. The mussels themselves are in the same family as the blue mussel but are smaller, more tender and considered to be tastier. The Moules de Bouchot de la baie du Mont St Michel grown in the bay surrounding the rocky island of Mont St Michele have been recognized as the best of the best and are the only farmed seafood to have been awarded the prestigious sign of quality, the AOC, Appellation d’origine contrôlée.
Steamed Mussels with Coconut milk and Cilantro
Ingredients
- Serves 2
- 2 lbs (1 kg) mussels
- 2 tablespoons sunflower oil
- 3 tablespoons green onion, chopped
- 2 teaspoons garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 2 red chilies, finely minced (or to taste)
- 1 ¾ cups (400 ml) coconut milk
- 1/3 cup water
- 1 tablespoons fish sauce (nam pla)
- 1 teaspoon sugar
- Zest and juice of 1 lime
- 2-3 tablespoons fresh cilantro leaves
Instructions
- Rinse mussels in several changes of water. Scrape off any barnacles and debeard (pull of the hairy fibers that anchored the mussel to the spot where it grew). Discard those that are open or have cracked shells.
- Choose a wide pot so the mussels will be only a few deep. Add the oil and place over medium heat. Gently cook the green onion, garlic, ginger and chilies for 2-3 minutes, until they are soft. Add the coconut milk, water and fish sauce. Raise the heat and simmer 5 minutes to bring out the flavors. Add the lime zest and juice then the mussels. Cover tightly with a lid. After 2 minutes, stir to redistribute the mussels. They will take from 2 to 8 minutes to open, depending on their size. When cooked, sprinkle with cilantro, discarding any that remain shut.
- Serve the mussels in shallow bowls, spooning over the broth (don’t pour the broth over the mussels direct from the pot, some grit may have settled on the bottom during the cooking.) Be sure to have lots of crusty bread on hand to mop up the sauce.
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