Spicy Coconut Mussels and Scallops
- 4 tablespoons coconut oil divided
- 12 dry sea scallops side muscle removed
- 2 pounds mussels scrubbed and debearded
- 1 red onion peeled and sliced
- 10 cloves garlic peeled and crushed
- 6-inch knob of ginger peeled and sliced into rounds
- 2 stalks lemongrass only bottom white and pale green parts, tough outer layers removed and stalks lightly crushed
- 2–3 Thai chili peppers cut into thirds
- 6 cups chicken stock
- 2 tablespoons good quality fish sauce
- 1 tablespoon coconut sugar or use granulated sugar, to taste
- 5.4-ounce can of coconut cream
- Salt and pepper to taste
- ⅓ cup fresh cilantro leaves for garnish
- 2 scallions minced for garnish
- Lime wedges for serving
Prepare the Broth:
- In a wide pot, heat 2 tablespoons of coconut oil over medium high until very hot. Add the onion, garlic, ginger, lemongrass, and chili peppers and cook for 7 minutes, stirring frequently, until beginning to brown.
- Add the chicken stock and bring to a boil. Stir in the fish sauce and coconut sugar. Boil for 2-3 minutes, then reduce heat to low and simmer, uncovered, for 30 minutes. The broth should reduce by about 1/3. (Do not let the broth reduce more than that. If the broth is starting to reduce too much, add a bit of water and cover and continue simmering.).
- Taste and season according to your tastes. Strain the broth through a fine mesh sieve into a large bowl. Discard the solids and wipe out the pot. Transfer the broth back to the pot.
Cook the Mussels:
- Turn the heat on the broth to medium. Once a very low boil has started, add the mussels. Cover and cook for 5-6 minutes or until all the mussels have opened. As the mussels open, use kitchen tongs to transfer the to a large bowl. Keep the broth on low heat.
Cook the Scallops:
- As the mussels are cooking, prepare the scallops. Heat the remaining 2 tablespoons of coconut oil in a skillet over high until melted and very hot. Quickly blot the scallops with a paper towel once more to ensure they’re completely dry. Season with salt and pepper and immediately transfer to the skillet.
- Cook for 1 minute 30 seconds without moving. Flip and cook until just opaque. Immediately remove from the skillet and transfer to a plate. Tent with foil to keep warm.
- Finish the Broth: Stir the coconut cream into the broth and turn the heat to medium. Once the coconut is completely incorporated into the sauce, turn the heat off.
- Ladle the broth into bowls and arrange the mussels and scallops in each bowl. Sprinkle the cilantro leaves and minced scallion on top and serve with lime wedges and chili oil (optional). Enjoy!