Spicy Coconut Lemongrass Mussels with Sticky Rice

Spicy Coconut Lemongrass Mussels with Sticky Rice ingredients

• 2 cups Thai sticky rice (sweet glutinous rice)
• 2 lbs fresh mussels
• 1 tbsp coconut oil
• 2 shallots
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 stalk lemongrass
• 1-2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 can full-fat coconut milk
• 1 lime
• 0.25 cup fresh basil leaves
• 0.25 cup fresh cilantro
• 1 red chili

How to make Spicy Coconut Lemongrass Mussels with Sticky Rice

1. Rinse 2 cups of Thai sticky rice thoroughly under cold running water until the water runs clear. Soak the rice in cold water for at least 30 minutes, or preferably 2-4 hours, then drain well.
2. Prepare a steamer: either use a bamboo steamer lined with cheesecloth or a metal steamer insert. Steam the soaked and drained sticky rice for 20-30 minutes, or until tender and translucent; keep warm.
3. While the rice steams, prepare the mussels: scrub them under cold water and remove any 'beards' by pulling them firmly towards the hinge. Discard any mussels that are open and do not close when tapped.
4. Heat 1 tbsp coconut oil in a large pot or Dutch oven with a tight-fitting lid over medium heat. Add 2 thinly sliced shallots and sauté for 2-3 minutes until softened and translucent.
5. Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 bruised and sliced lemongrass stalk. Cook for another 1-2 minutes until fragrant, taking care not to burn the garlic.
6. Add 1-2 tbsp red curry paste (adjust to your preferred spice level) and cook for 1 minute, stirring constantly, until the paste is fragrant and slightly darkened.
7. Pour in 1 can (13.5 oz) full-fat coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Bring the sauce to a gentle simmer, stirring to combine all ingredients.
8. Add the cleaned mussels to the pot and stir to coat them in the sauce. Cover the pot tightly with the lid and cook for 5-7 minutes, shaking the pot once or twice, until all the mussels have opened.
9. Remove the pot from the heat. Discard any mussels that did not open during cooking. Stir in the juice of 1 lime and 0.25 cup roughly chopped fresh basil leaves.
10. Serve the mussels immediately in large bowls with plenty of the spicy coconut broth. Serve alongside the warm sticky rice, garnished with additional fresh cilantro and sliced red chili, if desired.

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