Spicy Thai Mussels

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IMG_0705You will need 2 lbs mussels, fresh garlic, fresh ginger, lime juice, coconut milk, white wine and Stöger Chile Seed Oil
Combine in the bowl of a food processor, 2 cloves Garlic, about 2 inches fresh ginger, 2 Tbsp lime juice, 13.5 oz coconut milk and 1/4 cup white wine. Pour blended ingredients into large saucepan. Bring to a boil over medium heat, reduce to simmer and let thicken slightly. Add 1-3 tsp of Stöger Chile Seed Oil and whisk until smooth and consistent in color. Add 1/4 cup chopped cilantro and 2 pounds cleaned mussels to the pan. Cover and steam until mussels are open. Place mussels in serving dish and pour broth over shells. Sprinkle with more cilantro and serve with bread to soak up the sauce.

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