Steamed Mussels with Coconut

For the steamed mussels with coconut, place the mussels in plenty of cold water.

Remove the mussels that float crosswise or are open, and pull out the beard from the rest.

Peel the shallots and carrots. Cut both into small cubes or strips. Remove the seeds from the chili pepper and cut into fine strips. Cut the green onion into small rings, peel and finely chop the garlic. Cut the lemongrass in half lengthwise.

In a large pot, heat the sesame oil and sauté the shallots and carrots until translucent. Add the mussels and the remaining ingredients.

Cover and steam for about 2-4 minutes, season with lime juice and soy sauce.

Arrange the mussels with coconut in a deep plate and garnish with cilantro or Thai basil.

Preparation Tip:

If desired, you can serve bread with the mussels.

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