Ingredients
For the Coconut Curry Broth
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, grated
- 2 stalks lemongrass, bruised and finely chopped
- 1 jalapeño, sliced
- 1 serrano pepper, sliced
- 2 to 3 fresh Thai lime leaves, torn into pieces
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 medium eggplant, diced into small cubes
- 2 cups cherry tomatoes
- 4 cups vegetable broth
- 1 can (14 ounces) full-fat coconut milk
- Salt to taste
For the Mussels
- 2 pounds fresh mussels, cleaned and debearded
For Garnish and Serving
- Fresh perilla leaves, chiffonaded
- Fresh Thai basil leaves, torn
- Green onions, sliced
- Caviar lime or lime wedges
- Crusty baguette, for serving
Instructions
Build the Coconut Curry Broth
- In a large, heavy pot or deep pan, melt the butter over medium heat until it foams and smells nutty. Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it turns translucent and soft. Stir in the garlic, grated ginger, and chopped lemongrass and cook for another minute until the kitchen fills with a warm, citrusy, aromatic perfume that’s unmistakably Thai.
- Add the sliced jalapeño and serrano pepper and cook for 30 seconds, then toss in the torn Thai lime leaves and stir everything together. The peppers will start to release their heat into the butter, and the lime leaves will add an intense, floral citrus fragrance. Add the fish sauce and lime juice — the sauce will sizzle and concentrate, smelling deeply savory and bright all at once.
- Add the diced eggplant and cherry tomatoes to the pot and stir to coat them in the aromatics. Pour in the vegetable broth and coconut milk, stir well, and bring everything to a steady simmer. Let it cook for 8 to 10 minutes until the eggplant is tender when pierced with a knife and the cherry tomatoes have burst, releasing their sweet juices into the rich, creamy broth. Taste and adjust salt as needed.
Steam the Mussels
- Add the cleaned mussels to the simmering broth, nestling them in so they’re mostly submerged. Cover the pot tightly with a lid and let them steam for 7 to 10 minutes. Resist the urge to peek — the steam needs to build up to pop those shells open. When you lift the lid, you should see the mussels gaping wide open, their plump meat glistening in the golden, aromatic broth. Discard any mussels that haven’t opened.
Serve
- Ladle the mussels and the fragrant coconut curry broth into deep bowls, making sure each serving gets plenty of the eggplant, burst tomatoes, and broth. Shower generously with chiffonaded perilla leaves, torn Thai basil, sliced green onions, and a squeeze of caviar lime or fresh lime wedges. Serve immediately with thick slices of crusty baguette for tearing and dunking into every last drop of that incredible broth.