Thai-Style Mussels with Coconut & Lemongrass Recipe for Dinner
A creamy and aromatic dish, this Thai-style mussels recipe combines fresh shellfish with coconut milk, lemongrass, and a hint of chile for a delicious dinner. Perfect for a quick meal, this 20-minute recipe balances savory, tangy, and mildly spicy flavors, making it an irresistible choice for seafood lovers.
Equipment
- Large pot with a tight-fitting lid
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons coconut oil or safflower oil
- 1 shallot finely chopped
- 2 garlic cloves finely chopped
- 1 stalk lemongrass trimmed, outer layers removed, inner core finely chopped
- ½ to 1 small fresh hot chile e.g., Thai, serrano, Scotch bonnet, or jalapeño, seeded and finely chopped
- 1 cup unsweetened coconut milk
- Finely grated zest of ½ lime
- 1 teaspoon fresh lime juice or to taste
- ½ teaspoon Asian fish sauce or to taste
- ½ cup whole fresh cilantro leaves
Instructions
- Prepare the Mussels: If mussels are farmed, rinse them under cold running water. If needed, remove hairy clumps (beards) around the shells using a sharp knife or your fingers. Scrub the shells clean with a vegetable brush.
- Cook the Aromatics: Heat a large pot over medium heat. Add the coconut or safflower oil. When hot, sauté the shallot, garlic, lemongrass, and chile. Cook until vegetables are soft, about 3 minutes.
- Steam the Mussels: Add the coconut milk and mussels to the pot. Cover with a tight-fitting lid and steam for 5 to 10 minutes, stirring once or twice, until all mussels have opened. Discard any mussels that remain closed.
- Finish and Serve: Remove the pot from heat. Transfer mussels to shallow serving bowls using a slotted spoon, leaving the cooking liquid in the pot. Stir the lime zest, lime juice, fish sauce, and cilantro into the liquid. Taste and adjust seasoning with additional lime juice or fish sauce if necessary. Ladle the fragrant sauce over the mussels and serve immediately.
Notes
- Pair the dish with white or brown rice to soak up the flavorful coconut broth.
- For additional heat, garnish with sliced fresh chile or a dash of chili oil.
- This recipe can also be adapted with shrimp or chicken instead of mussels.
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