Thai Coconut Mussels

These Thai Coconut Mussels are a fragrant, creamy, and aromatic dish that brings the flavors of Thailand to your table. Fresh mussels are steamed in a rich coconut milk broth infused with lemongrass, ginger, garlic, and red chili, creating an irresistible balance of flavors. Garnished with fresh cilantro and lime wedges, this dish is perfect for an elegant appetizer or a light meal, best served with crusty bread or jasmine rice to soak up the delicious broth.

2 lbs fresh mussels, cleaned and debearded

2 tbsp vegetable oil

1 small shallot, finely chopped

3 cloves garlic, minced

1 inch piece ginger, grated

1 stalk lemongrass, bruised and cut into 2-inch pieces

1 small red chili (or Thai bird's eye chili), finely chopped

1 can coconut milk

½ cup fish stock (or chicken stock)

2 tbsp fish sauce

1 tbsp lime juice

½ tsp sugar

For Garnish & Serving

¼ cup fresh cilantro, chopped

2 green onions, thinly sliced

Lime wedges

Crusty bread or jasmine rice

Clean the Mussels

Rinse mussels under cold water, scrubbing the shells if needed.
Remove the beard (the fibrous threads) from each mussel.
Discard any mussels that remain open after tapping them.

Prepare the Thai Coconut Broth

Heat vegetable oil in a large pot over medium heat.
Sauté shallots, garlic, ginger, and lemongrass for 2 minutes until fragrant.
Add chopped red chili and stir for another minute.
Pour in the coconut milk and fish stock, then bring to a gentle simmer.
Add fish sauce, lime juice, and sugar, stirring to combine.

Cook the Mussels

Add the cleaned mussels to the pot and cover with a lid.
Steam for 5-7 minutes, shaking the pot occasionally until the mussels open.
Discard any mussels that do not open.

Serve and Enjoy!

Ladle the mussels and broth into serving bowls.
Garnish with fresh cilantro, green onions, and lime wedges.
Serve immediately with crusty bread or jasmine rice to soak up the broth.

Pro Tips

For extra depth of flavor, add a splash of white wine or sake to the broth.
If you prefer more spice, add an extra chili or a dash of chili oil before serving.
Mussels should always be fresh—if they smell off, discard them.

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