Name: Coconut Milk Mussels with Lemongrass
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 1 tbsp coconut oil or neutral oil; 1 small shallot, thinly sliced; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 stalk lemongrass, tough outer layers removed, inner stalk bruised and sliced; 1 Thai red chili, thinly sliced (optional for heat); 1 can coconut milk (full-fat); ½ cup chicken or seafood stock (or water); 1 tbsp fish sauce; Juice of 1 lime; 2 tbsp chopped cilantro or Thai basil; Lime wedges, for garnish

DifficultyBeginner

CategoryCoconut, Fish, Main Courses, Seafood

This dish fuses the briny sweetness of mussels with the creamy richness of coconut milk and the aromatic brightness of lemongrass, ginger, and lime. Inspired by Thai and Vietnamese flavors, it’s both exotic and approachable—perfect for entertaining or a cozy night in. Serve it with crusty bread or jasmine rice to soak up every drop of the luscious broth.

Yields2 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

2 lbs fresh mussels, scrubbed and debearded

1 tbsp coconut oil or neutral oil

1 small shallot, thinly sliced

2 cloves garlic, minced

1 tbsp fresh ginger, minced

1 stalk lemongrass, tough outer layers removed, inner stalk bruised and sliced

1 Thai red chili, thinly sliced (optional for heat)

1 can coconut milk (full-fat)

½ cup chicken or seafood stock (or water)

1 tbsp fish sauce

Juice of 1 lime

2 tbsp chopped cilantro or Thai basil

Lime wedges, for garnish

Prep the Mussels

Rinse and scrub the mussels under cold water.
Remove any beards and discard any mussels that remain open when tapped.

Build the Broth

In a large pot or Dutch oven, heat coconut oil over medium heat.
Add shallot, garlic, ginger, lemongrass, and chili. Sauté for 2–3 minutes until fragrant.
Pour in the coconut milk and stock, stir in fish sauce, and bring to a gentle simmer.

Steam the Mussels

Add mussels to the pot, cover tightly, and steam for 5–6 minutes, shaking the pot once or twice.
Uncover when the mussels have opened (discard any that remain closed).

Finish & Serve

Stir in lime juice and sprinkle with fresh herbs.
Ladle mussels and broth into bowls and serve with toasted baguette or steamed jasmine rice.

Serving Suggestions

Pair with a crisp, aromatic white wine like Riesling, Albariño, or Grüner Veltliner
Add steamed rice noodles to the bowl for a more filling meal

Tips & Variations

Swap mussels for clams or shrimp
Add mushrooms, bok choy, or zucchini for extra texture
For deeper flavor, add a dash of soy sauce or a spoonful of red curry paste

Ingredients