Serves 4 as an appetizer or 2 as a first plate.
Fresh mussels bathed in rich coconut milk infused with Thai herbs and spices come together quickly in your wood fired oven.
2 teaspoons olive oil
1 tablespoon grated ginger, from about a 1 inch piece
2 teaspoons minced garlic, about 3 cloves
1/4 teaspoon red pepper flakes
1 stalk lemon grass, minced, tender center only
1 can coconut milk
2 teaspoons fish sauce
2 teaspoons soy sauce
2 slivered kaffir lime leaves or 1 tablespoon fresh lime juice
1/2 cup slivered carrots
1/2 cup slivered red bell pepper
2 pounds fresh mussels, in the shell, debearded
1/4 cup chopped Thai basil or basil
600 to 625 degree oven
In a large skillet with a tight fitting lid, place the oil, ginger, garlic, pepper flakes and lemon grass. Put the skillet in the mouth of the oven and sauté for 1-2 minutes, stirring often so the garlic doesn’t burn. Once the mixture is softened add the coconut milk, fish sauce, soy sauce, the lime leaves or lime juice, carrots and bell pepper and bring to a boil, uncovered, about 2 minutes. Add the mussels, stir to coat, cover and cook until the mussels are open, about another 2-3 minutes.
Stir in the Thai basil and serve.