We are big mussel fans – they’re cheap, meaty, filling, and fun to eat.  Distinguué French ladies usually open one and then use the half shell to gingerly lift the meat from the shell.  Trés elegant, n’est-ce pas?   Following form, I usually prepare them in the traditional white wine/shallot/parsley mix only because I really love the broth sopped up into crusty bread.  Steve prefers his over a bed of spaghetti to slurp up the broth.

But, the other night I felt the urge to try something different and since I had a fresh coconut about that I had pounded open and grated, I decided to do a take on Thai flavors.  I used “lite” coconut milk, but feel free to use the stronger stuff – it does have more flavor.  I always use chicken stock with canned clam broth as I think it balances the flavor.

For this dish, I served mine over some leftover baby spinach and Steve had a bowl of steamed jasmine rice on the side with his.  This should feed to 2 hungry eaters.

1 cup clam broth

1 cup “lite” coconut milk

1 cup chicken stock or canned nonfat, low-sodium chicken broth

1 teaspoon Thai red chili paste or to taste

3 cloves garlic, minced

1 shallot, peeled and minced

½ jalapeño chile or to taste

1 tablespoon minced lemon grass or 1 teaspoon freshly grated lemon zest

Salt to taste

2 pounds mussels, scrubbed clean with beards removed

3 tablespoons freshly grated coconut meat, optional

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

Combine the clam broth, coconut milk, chicken stock, and chili paste in a large pot.  Place over medium heat, stirring to dissolve the chili paste.  Add the garlic, shallot, jalapeño, and lemon grass and bring to a boil.  Season with salt, lower the heat, and simmer for about 10 minutes or long enough for the flavors to blend.

Add the mussels, cover, and bring to a boil.  Cook, lifting the mussels up and about occasionally, for about 10 minutes or until all of the mussels have opened.

Stir in the mint and cilantro and serve.