The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Hot Mussels


2 pounds mussels

1 pinch chili threads

4 mint leaves

1 cup cooked orange lentils

1 teaspoon mined ginger

2 garlic cloves, thinly sliced

1 shallot, thinly sliced

Coconut lime sauce (recipe follows)

4 basil leaves, 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 lemongrass stalks, thinly sliced

1 bunch mint, coarsely chopped

Juice of 4 limes

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. Deglaze pan with approximately 1 to 2 cups of coconut lime sauce and place lid on pan. Cook until mussels have opened.
  2. Add basil and chorizo to sauce to finish. Stir to combine. Serve immediately.
Coconut Lime Sauce Combine milk, cream, clam juice, lime leaves salt, sugar, and lemongrass in a large pot and bring to a boil over medium heat. Remove pot from heat. Add mint and lime juice to pot and let steep. Season to taste with salt and pepper.
Print Recipe