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Hot Mussels



2 pounds mussels

1 pinch of chili threads

4 leaves of mint

1 cup cooked orange lentils (also called orange dal)

1 teaspoon mined ginger

2 cloves garlic, thinly sliced

1 shallot, thinly sliced

Coconut Lime Sauce (recipe follows)

4 leaves of basil, torn

6 slices semi-dried chorizo

Coconut Lime Sauce

2 cups whole milk

2 cups heavy cream

1 can unsweetened coconut milk

3 lime leaves

1 tablespoon kosher salt

1 tablespoon sugar

2 stalks lemongrass, thinly sliced

1 bunch mint, coarsely chopped

4 limes juiced

1 large can clam broth


  1. Place mussels, chili threads, mint, orange lentils, ginger, garlic and shallot into a large sauté pan over high heat and cook for 2 minutes.
  2. Deglaze pan with approximately one to two cups of coconut lime sauce and place lid on pan. Cook until mussels have opened.
  3. Add basil and chorizo to sauce to finish. Stir to combine.
  4. Serve immediately.

Coconut Lime Sauce

  1. Combine milk, cream, clam juice, lime leaves salt, sugar, and lemongrass in a large pot and bring to a boil over medium heat.
  2. Remove pot from heat. Add mint and lime juice to pot and let steep. Season to taste with salt and pepper.
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