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.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 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
1
Rinse and scrub the mussels under cold water.
Remove any beards and discard any mussels that remain open when tapped.
Build the Broth
2
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
3
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
4
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
5
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
6
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 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
Directions Prep the Mussels
1
Rinse and scrub the mussels under cold water.
Remove any beards and discard any mussels that remain open when tapped.
Build the Broth
2
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
3
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
4
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
5
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
6
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
Coconut Milk Mussels with Lemongrass
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