mussels in coconut milk

mussels, cooked in a broth of coconut milk, seasoned liberally with lemongrass, cilantro, ginger, garlic, lime zest, and green jalapeño chile pepper. as i was eating inhaling it, i thought it could be taken to another level if i had run all the herbies through a food processor or finely minced them so that the coconut broth would be a gorgeous shade of green and more intensely flavoured.

hm. next time.


Lordy, that looks good. I'm impressed at the size of the cooked mussels. My mussels suffer from severe "shrinkage" whenever I cook them.

hi avatar

i still tend to overcook mussels if i try to cook them any way not involving a lot of liquid. usually what i do is make the broth/soup/sauce first, then leave the mussels for last because they don't need more than a few minutes of cooking time, or--as in this case--throw everything in the rice cooker for about 10-12 minutes. i forget the amount, but it filled the pot about 2/3rds of the way, so obv less cooking time for a smaller amount....works well, as long as i don't forget it's there.