We have done a very poor job of utilizing the LA Farmers’ Markets since moving here.
So last Thursday I decided that I wasn’t going to plan every single meal of next week like I normally do. I would go to the Hollywood Farmers’ Market (considered one of the best in LA) Sunday morning and make dinner out of our findings! Sadly, this is kind of my idea of living on the edge…
The farmers’ market was amazing, and I now vow to visit more often. It was the perfect way to spend Sunday morning and I was able to buy all of the vegetables and fruit I needed for the week!
Soon after we started browsing (and people dodging/celebrity spying) I spotted some pak choi (bok choy) and had just seen a recipe on Fake Food Free that I wanted to try out (Ginger Soy Pak Choi) so our meal immediately took an Asian twist.
Then we were at the Oyster Boys stand and I over-heard one of the Oyster Boys describing Thai Mussels…um, done. Actually, we decided it over a few oysters. Um, yum.
So following his instructions, we combined coconut milk and veggies in a large pot and let the mussels cook away. Can we just take a second to discuss how amazing fresh lemongrass smells?! I almost didn’t want to throw it in the pot.
The thai mussels were incredible – the flavors so complex and spicy, creamy and fresh – all at the same time. And so easy! Mussels always strike me as complicated or a lot of work, but they really aren’t!
Prep Time: 10 min
Cook Time: 15 min
Keywords: gluten-free Thai
Ingredients (2 servings)
- 1 Tbsp coconut oil
- 4 cloves garlic, roughly chopped
- 1 Tbsp minced ginger (2 inch piece)
- 5 inch piece of lemongrass, cut in 1 inch pieces
- 1 tsp red pepper flakes (adjust to preference)
- 1 can light coconut milk
- 1 cup white wine
- sriracha to taste
- 1 small red pepper, sliced
- 2 lbs fresh mussels
- brown rice
- fresh cilantro for garnish
Heat coconut oil in large pot.
Add garlic, ginger, lemongrass and saute for about 2 minutes.
Add coconut milk, wine and red pepper.
Bring to a boil and add mussels to pot.
Simmer until mussels open, about 10 minutes.
Serve over rice and veggies and garnish with cilantro.