Thai Mussels

Thai Mussels

We really like mussels and Thai flavors, so this seemed like a great combination.  Mussels are relatively inexpensive, and really quick to cook.  This makes a great dish during the week.  The broth can be served by itself, and makes a really good soup.  With no sides, the two of us can finish this (although we are both very, very full).  This should be enough to serve 3-4 people.

Ingredients

2 lbs mussels
2 cups coconut milk
1 tablespoon ginger, finely chopped
2 stalks lemongrass, lower 1/3 portion, crushed and finely chopped
5 fresh kaffir lime leaves
5 tablespoons fish sauce
2 tablespoons sugar
2 limes, juiced
1 teaspoon chili garlic sauce
¼ cup cilantro, rough chopped
2 jalapeno peppers, thinly sliced

Directions

Coconut soup:
Combine half the coconut milk, ginger, lemongrass and lime leaves in a saucepan and bring to a boil.  Add remaining ingredients, simmer for 4-5 minutes, reduce heat.
Mussels:
Steam mussels for 3-4 minutes, or until all shells have opened.
Combine cooked mussels (still in shells) and coconut soup in a large bowl and serve.

Cost:
2 lbs mussels: $6.99
2 cups coconut milk: $2.29
2 stalks lemongrass: $1.50
5 fresh kaffir lime leaves: $1.98
2 lime: $0.40
¼ cup cilantro, rough chopped: $0.35
2 jalapeno peppers, thinly sliced: $0.10
On hand (ginger, fish sauce, sugar, chili garlic sauce): $1.50
Total: $15.11

Per Serving: $5.04

Changes:

We’ve had trouble finding the kaffir lime leaves at times, and have left them out with still good results.  The pepper type or quantity can be changed depending on how much heat you prefer.