Jean Georges’s Steamed Mussels With Lemongrass, Thai Basil, Chilies, And Coconut Juice

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Rasa Malaysia


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1 lb mussels (washed and bearded)

6 stems of Thai basil leaves (use only the leaves)

1 clove garlic (minced)

1 clove shallot (minced)

3 bird’s eye chilies (finely chopped)

1 1/2 tablespoons cooking oil

Juice of 2 small coconuts/3 cups

1/2 inch galangal/ginger (lightly pounded)

1 lemongrass stalk (trimmed, smashed, and chopped)

3 bird’s eye chilies (smashed)

1/2 teaspoon grated fresh lemon zest

1 tablespoon lemon juice

Salt to taste

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