Mussels in Coconut Chile BrothBy Marge Perry & David Bonom
Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels—from Jacques Pepin's books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.
- Yield: 4 entrÃ©e servings or 6-8 appetizer servings
- Cuisine: French
- Course: EntrÃ©e
All you need for this recipe and more...
fresh lime juice
medium red bell pepper
minced fresh ginger
red Fresno chilies
Unsweetened coconut milk
- Heat the oil in a cast iron Dutch oven over medium. Add the shallot, bell pepper and Fresno chilies and cook, stirring occasionally, until slightly softened, about 3-4 minutes. Stir in the garlic and ginger and cook until fragrant, stirring, about 1 minute. Add the brown sugar, fish sauce and salt
- Divide the mussels and broth among 4 bowls and serve with crusty bread.