Sinéad Roche and Thomas Ashe’s Dingle Bay Mussels with Coconut Sweet Chili Broth

Ingredients for the chili paste

  • 1 tbsp. brown sugar
  • 1 tbsp. cilantro
  • 1 tbsp. chopped garlic
  • 1 tbsp. chopped shallot
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. kosher salt
  • 1 tbsp. pickled ginger
  • 1 tbsp. Thai sweet chili sauce
  • 5 mild to medium-heat red chiles, halved and seeded
  • 1 stalk lemongrass, cut into 1-inch pieces
  • Finely grated zest of 2 limes

Ingredients for the mussels

  • 4 lb. mussels, scrubbed
  • 1 14 cups coconut milk
  • 14 cup cilantro, chopped, for garnish
  • Bread, for serving


The Method

  • Make the chile paste: In a food processor, combine the sugar, cilantro, garlic, shallot, pepper, salt, pickled ginger, chili sauce, chiles, lemongrass, and lime zest; process until a paste forms, 1-2 minutes. (Paste can be made ahead and stored in a covered container up to 1 week.)
  • Prepare the mussels: In a large Dutch oven or pot over medium-high heat, whisk 1 12 cups water with 4-5 tablespoons of the prepared paste; bring the liquid to a boil, then add the mussels. Cover the pot and cook until the mussels have opened, about 4 minutes (discard any mussels that do not open).
  • Remove from heat and stir in the coconut milk. Garnish with the chopped cilantro and serve immediately with bread for dipping.

Recipe courtesy of Saveur

Read the entire story Ireland’s Dingle Peninsula Knows How to Eat


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