You guys! It’s May already! I can’t believe how fast this year is going by.
My favorite part about May is the amp up for summer. It feels like it is just around the corner!
Living in New England means alllllllllllllllllllllllllllllllllllllllllllllllll the seafood in the summer.
There are tons of beach shacks selling the best fried clam strips, lobster, oysters, and of course STEAMERS!
Steamers, when done right, are damn delicious!
Nothing is worse than a rubbery mussel or clam, so the trick is to not over cook them while injecting the most amount of flavor.
Although I am a huge fan of simple steamed mussels and drawn butter, my favorite is mixing it with Asian flavors.
Specifically, I like to use coconut milk which is such a versatile ingredient and compliments so many dishes. It gives the mussels a creamy broth but holds so many other flavors like the ginger and lime.
Serve these steamed mussels with some bread to soak it all in and you have yourself an easy dinner in less than 20 minutes!
I hope this recipe give you all the summer vibes.