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home     about us     services     behind the scenes     contact us   VIDEO COOK BOOK       Thai Coconut Mussels printer friendly version 2 Pounds Mussels, Cleaned 2 Tablespoons Galangal, peeled and sliced thin ½ teaspoon Minced Garlic 1 teaspoon Minced Shallot 1 Each Lemon grass, 3 inches peeled and crushed 16 Ounces Coconut milk 2 Ounces Fish Sauce 4 Each Kaffir lime leaves, bruised and sliced thin 1/3 Cup Brown Sugar ¼ Cup Chopped Cilantro 2 Each Roma Tomato, peeled and diced Method Heat up your sauté pan and add about 2 Tablespoons of oil until almost smoking and add the galangal, garlic and shallots. Sauté briefly until fragrant then add the coconut milk, lemongrass, and fish sauce. Reduce by a 1/3 and add brown sugar, and lime leaves. Add the mussels to the pan and cover with a lid. Once the Mussels are open, pull off from the heat and arrange the mussels in a bowl and garnish with diced tomato and chopped cilantro Yields - 4 Servings   home about us services behind the scenes contact us © 2023. Vintage Production Group. All rights reserved. P.O. Box 1552 Port Washington, NY 11050 · Office: 516-869-4883 · Cell: 516-659-4596