Mussels in Thai sauce
3 servings
15 minutes
Mussels in Thai sauce is a dish that reflects the richness and aromatic depth of Thai cuisine. The recipe is based on coconut milk, giving a delicate creamy texture, while lemongrass, ginger, and red chili pepper create an exotic, spicy, and slightly tangy flavor. This dish is perfect for a romantic dinner or festive gathering, adding a touch of Far Eastern mystery. The finished mussels acquire a subtle aroma of spices and sea freshness, and their velvety texture pairs perfectly with crispy baguette or white bread that can be dipped in the rich sauce. Such a recipe is not just food but a true gastronomic journey to the heart of Thailand.
1
Pour coconut milk into the pot and add lemongrass, chili pepper, and ginger. Cook until boiling.
- Coconut milk: 1 l
- Lemongrass: 2 g
- Red chili pepper: 1 piece
- Ginger: to taste
2
At this time, we wash the mussels, add them to the boiling milk, and cover with a lid.
- Mussels in the shell: 1 kg
3
Cook until the shells open (about 3-5 minutes). Serve with chopped parsley and white bread or baguette.
- Chopped parsley: to taste
