Chrissy Teigen's own twist on Belgian mussels with Thai flavors
Craig Barritt, Getty Images for Stella Artois
"My mom is Thai so I love to draw inspiration from her cooking style and give it my personal touch. Lots of people think mussels are tricky to make but they're actually super simple and a great one pot dish to make for a crowd! I always serve this with a cold Stella Artois, since it's also a key ingredient in the broth." – Chrissy Teigen
2 Cups water
4 Pounds mussels, de-bearded and cleaned
1 bunch cilantro stalks, stems and leaves divided; Stems tied with a string and leaves reserved
2 stalks lemongrass (tender white inner parts only) cut into 2-inch sections and smashed
1 2-inch knob of ginger, peeled and cut into thin slices
2 Tablespoons vegetable oil
1 Cup shallots, peeled and finely diced
2 large celery stalks, cut into thin half moons
3 garlic cloves, smashed
2 small Thai bird chilies, finely minced
15 Ounces canned coconut milk (not light), shaken
1 Tablespoon fish sauce, plus more for seasoning
1/2 Cup Stella Artois
Lime wedges and chopped basil for serving
Bring the water to a boil in a very large pot. Add the mussels, cilantro bundle, half the lemongrass and half the ginger. Cover and cook until the mussels open, about five minutes.
Strain the mussels through a colander and set over a large bowl to catch and reserve the liquid. Strain the liquid again if necessary to remove any sand or grit.
While the mussels cool, heat the oil in a small saucepan over medium-low heat. Add the shallots and cook, stirring until just tender but not brown at all, about four minutes.
Add the reserved mussel cooking liquid (around four cups), coconut milk, fish sauce, garlic, remaining lemongrass and ginger. Bring to a boil, reduce heat and simmer until the soup thickens slightly, about 15 minutes.
While the broth is simmering, remove the mussels from their shells – there should be around two cups of mussel meat.
Stir in the beer and simmer for an additional three minutes. Season with additional fish sauce.
Divide the mussels among four bowls and pour about one cup of the hot broth into each bowl.
Scatter the top of each bowl with Thai chilies and garnish with additional cilantro and basil. Serve with lime wedges and a cold Stella Artois.