Because recipes are a loose guideline and sometimes I forget stuff.

3rd April 2012

Post

Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice

I impulsively bought some mussels and Thai basil at the West Hollywood farmers market yesterday. Since I feel like I’m at the beginning of a cold, I thought a spicy broth for the mussels would push the cold out of me making Jean Georges’s Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice very appealing.

Alterations: I used 5 serrano chiles instead of bird’s eye chiles as neither of my two local grocers carried the thai chiles. I also used one can of coconut juice and one can of light coconut milk. 

Do-again?: This was delicious but WAYYYYY spicy. I would definitely make this again but would halve the number of chiles used. We like spicy food but this was almost inedibley spicy, which was too bad because we could tell the broth would have been incredible if it was just a little less spicy.

Tagged: thaibasillemongrasschilesmussels