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Coconut Milk Mussels with Lemongrass

 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

  1. Rinse and scrub the mussels under cold water.

  2. Remove any beards and discard any mussels that remain open when tapped.

Build the Broth
2

  1. In a large pot or Dutch oven, heat coconut oil over medium heat.

  2. Add shallot, garlic, ginger, lemongrass, and chili. Sauté for 2–3 minutes until fragrant.

  3. Pour in the coconut milk and stock, stir in fish sauce, and bring to a gentle simmer.

Steam the Mussels
3

  1. Add mussels to the pot, cover tightly, and steam for 5–6 minutes, shaking the pot once or twice.

  2. Uncover when the mussels have opened (discard any that remain closed).

Finish & Serve
4

  1. Stir in lime juice and sprinkle with fresh herbs.

  2. 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