Ingredients
Serves 21 tbsp 100% Sudachi Juice
- 1 lb mussels (clean scrubbed and debearded)
- 2 cloves garlic - roughly chopped
- 14 oz coconut milk
- 1 tbsp fish sauce
- Thai basil (to taste)
- Bird’s eye chilis (to taste)
- Crusty bread (for serving)
Instructions
1
Add oil to a large pot and sauté garlic until fragrant.
2
Add mussels, coconut milk, fish sauce, Thai basil, and bird’s eye chilis.
3
Lower heat to medium-low, cover, and cook for 4–5 minutes until mussels have opened.
4
Finish with Sudachi 100% Juice and serve hot with crusty bread.
