Ingredients
- 2 lbs mussels cleaned and debearded
- ½ onion diced
- 5 cloves garlic finely chopped
- Fresh ginger 1 tbsp, minced
- Coconut milk 1 can (13.5 oz)
- Lemongrass 1 stalk, smashed
- Kaffir lime leaf 1
- Fresh cilantro chopped (for garnish)
- Coconut oil for cooking
For the chili sauce:
- Juice of 1 orange
- Juice and zest of 2 limes
- 1 teaspoon sesame oil
- 2 tablespoon soy sauce
- 1 garlic clove grated
- 2 teaspoon chili oil
- 2 tablespoon coconut sugar
- 2 tablespoon fish sauce
Method
- Make the chili sauce: In a medium saucepan, combine orange juice, lime juice and zest, sesame oil, grated garlic, coconut sugar, fish sauce, and soy sauce.
- Simmer over low heat until reduced by about 25%. Set aside.
- Heat coconut oil in a medium pan over medium heat.
- Add diced onion and sauté until softened but not browned.
- Add ginger and garlic, cook for 3 minutes until fragrant.
- Deglaze the pan with tequila, reduce liquid by 80%.
- Add mussels, coconut milk, chili sauce, lemongrass stalk, and kaffir lime leaf.
- Simmer for 5 minutes until mussels open and are cooked through. Discard any unopened mussels.
- Season to taste and stir in chopped cilantro.
- Plate the mussels and spoon sauce over the top. Garnish with additional cilantro.