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!

Thai Mussels

by Emily Dingmann

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

Instructions

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.

Powered by Recipage

14 Comments (Reply )

  1. Stephanie @ Ultra Ambitious
    Jan 09, 2012 @ 9:46 am

    Love your pictures from the farmers market! We have some pretty great ones around here in the summer, but none throughout the winter unless I want to take the metro into DC…which would take awhile haha! I’ve never tried mussels, but it’s certainly on my list to do sometime soon!

    Reply

  2. Stephanie @cookinfanatic
    Jan 09, 2012 @ 11:42 am

    I’ve always been so intimidated to try cooking mussels at home, you go girl! This recipe sounds absolutely lovely. Lemongrass is such a unique wonderful flavor too, agreed!

    Reply

    • Emily
      Jan 09, 2012 @ 11:58 am

      I know, they are a little scary, but are seriously SO easy!

      Reply

  3. Averie @ Love Veggies and Yoga
    Jan 09, 2012 @ 6:15 pm

    So pretty…the produce and the mussels and your food. Cooking seafood at home is a challenge and you nailed it!

    Reply

    • Emily
      Jan 09, 2012 @ 6:29 pm

      Cooking seafood is MUCH easier than getting good pictures out of a light box…I hate how harsh they are!

      Reply

      • Averie @ Love Veggies and Yoga
        Jan 09, 2012 @ 7:57 pm

        Get rid of it! Use Lightroom 3. Best $200 you will EVER spend. Period. You can do more in 1 nanosecond with LR3 than you can in an hour with a lightbox. It’s my salvation.

        Reply

  4. Lori
    Jan 09, 2012 @ 7:08 pm

    Yay! So glad you found the pak choi. Thanks for the mention. I was immediately jealous when I saw this title. The seafood has to be amazing there. Glad to see you are taking full advantage. :)

    Reply

    • Emily
      Jan 09, 2012 @ 7:49 pm

      It was so good, we both really liked it! We just wished we had gotten two bunches instead of one! :)

      Reply

  5. Katie@Cozydelicious
    Jan 09, 2012 @ 7:35 pm

    Oooh, these look wonderful! It’s sometimes so nice to let the market decide on dinner for you. I am sure these mussels are super tasty!

    Reply

  6. Lauren @ Fun, Fit and Fabulous!
    Jan 09, 2012 @ 8:36 pm

    How Fun!! I love the farmers market! Ours has slim pickings this time of year, but I can’t wait until it is bustling again in the Spring!

    Reply

  7. Emily
    Jan 09, 2012 @ 11:05 pm

    I just love mussels! But they are one of those things I’m scared to prepare myself! Thanks for the recipe!

    Reply

  8. Mercedes@Satisfy My Sweet Tooth
    Jan 10, 2012 @ 9:28 am

    Oh to have farmers’ market year round! That is so great! And this dish looks incredible and your photos are extra special lately! Do you have a good natural light source in your apartment?

    Reply

    • Emily
      Jan 13, 2012 @ 9:52 am

      I know, year-round farmers market is amazing and unbelievable! I try to take a lot of the pictures outside if I can. The ones above I had to use my lightbox, and I’m not a fan of them – I think they look really harsh. :( I also got a macro lens for christmas so I’ve been playing around with that for some shots.

      Reply

  9. Erica
    Jan 14, 2012 @ 6:52 pm

    Good blogging!

    Reply

 Leave a Reply



  • Recipes