In the Kitchen: Tai Chili Mussels and Little Necks

Chef Joey Medeiros of Proof: Prohibition Era Style Pub joined us in The Rhode Show kitchen to show us how to make their Tai Chili Mussels and Little Necks.


  • 4 Little necks
  • 10 Mussels
  • Muddled Tai Chilis
  • Chopped fresh Garlic
  • Chopped fresh Shallots
  • Olive oil
  • Pinot Grigio
  • Coconut
  • Salt and pepper
  • Red pepper flake
  • Chopped scallion


  1. Wash Little necks and Mussels
  2. Place in a bowl with the muddled Tai Chilis on bottom
  3. Add chopped garlic glove
  4. Add 1 cup shallots
  5. Drizzle olive oil
  6. Add a touch of Pinot Grigio Wine
  7. Add Shaved Coconut
  8. Dashes of Salt and pepper
  9. Sprinkle Red pepper Flakes
  10. Add 1 cup chopped scallions
  11. Steam the Little necks and Mussels while adding above ingredients for a total of 12 minutes

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