Coconut Thai Mussels
This post may contain affiliate links. Please read our disclosure policy.
Discover the ease of cooking restaurant-worthy mussels in the comfort of your own kitchen! This Thai mussels recipe perfectly balances sophistication and simplicity. Taking mere minutes to cook in a bath of coconut milk with lemongrass, ginger, garlic, and red chiles, they’re perfect for a date night or celebratory meal – yet simple enough to make on any average weeknight!
While many think enjoying fresh mussels is reserved for restaurant dining, preparing them at home is surprisingly simple and swift! They’re great for when you want to feel a little bit fancier but without too much effort. Mussels are flavor-absorbing maestros that cook in mere minutes. They’ll shine in a simple broth or with a touch of dry white wine – but THIS Thai mussels recipe sees them take on bold and aromatic Thai flavors.
As mussels can release seawater while they cook, the coconut milk helps to counter any potential saltiness while creating a rich and savory base. The lemongrass adds a citrusy, herbal note while the ginger creates a zesty warmth. The garlic adds a savory element, and the red chiles bring a hint of heat, creating a well-balanced and complex broth.
Cooking mussels can feel intimidating if you’ve not done it, but this guide on how to cook mussels will teach you that it is so fast and easy. There’s no reason they can’t be made on busy weekday evenings.
Ingredients needed
The broth is a balanced blend of sweet, savory, and aromatic profiles. Gather these ingredients:
- Coconut oil: The rich base to sauté the aromatics.
- Ginger and garlic: Infuses warmth and depth.
- Lemongrass stalks: Provides a citrusy, fragrant note, reminiscent of Thai flavors.
- Coconut milk: Imparts creaminess and makes a luscious broth. As mussels release seawater as they cook, the coconut milk can also dilute the salt from being too overwhelming.
- Fish sauce: Adds umami and depth.
- Thai red chilis: Brings a spicy kick to balance the dish with vibrancy.
- Lime juice: Adds a citrusy, acidic element.
- Mussels: Get fresh mussels and make sure they’re alive, the shells are tightly closed, and they smell briny, like the sea!
Tips on preparing mussels
For an extended guide, read our post on how to cook mussels. Below is a summary:
- Mussel selection: Choosing the right mussels is easy with a few simple observations. Seek out live mussels in the fish department’s tanks or inspected bagged mussels for freshness – you’ll want the shells to be tightly closed. If they are open, give it a firm tap – if it closes, it’s alive and safe to eat – if not, leave it behind. Ensure they have a briny, sea-like smell without any bad aroma.
- Storing mussels: While best enjoyed on the same day as purchase, you can store in the fridge for a couple of days – buy extra as you’ll discard any that die. To prevent them from suffocating, don’t cover them with plastic. Instead, store in a colander over a large bowl, covered with a cloth.
- Cleaning mussels: Hold off on cleaning until right before cooking. One at a time, rinse the shell in cold water and scrub off any debris. Keep the bowl on the counter to avoid water buildup. Next, remove the beard by grabbing it and pulling it towards the narrow end – use scissors if needed.
- Cooking mussels: They cook quickly! Select a large pot with a tight fitting lid, keeping in mind they take up around a third more space once opened. Ensure your broth covers no more than an inch at the bottom so that the mussels steam rather than boil. Once the liquid is boiling, add the mussels, and cook for three minutes before stirring, pushing any that remain closed to the bottom, then cook for two more minutes. Take each mussel out of the pot as soon as the shell opens – this way, you don’t risk overcooking the quick-to-pop mussels. Discard any shells that have not opened.
What to serve with thai mussels
The classic pairing with mussels is french fries! Here are some fries recipes that go great with these Thai coconut mussels:
- Baked Shoestring Fries with rosemary and parmesan
- Garlic Dill French Fries
- Cajun Sweet Potato Fries
- Crispy Eggplant Fries
Don’t forget to serve it with some bread to soak up the soup-y broth, then round it out with a side green salad – here are some suggestions:
- Bacon Kale Caesar Salad
- Crispy Kale Salad with roasted beets
- Roasted Broccoli Salad with lemons and almonds
- Asparagus Salad with reduced balsamic vinegar
- Arugula and Wild Rice Salad
Recipe FAQs
How many mussels should I prepare per person?
As a main course, we recommend serving one pound of mussels per person. If you’re making mussels as an appetizer, you’ll want to make half a pound of mussels per person.
How should I garnish the Thai mussels?
Garnish with some Thai basil leaves, kaffir lime leaves, sliced green onions, or fresh cilantro, alongside lime wedges.
Can I store leftovers?
It is not recommended to freeze or reheat mussels. They are perishable and their quality deteriorates rapidly, so they are not safe to reheat. This means they’re best enjoyed freshly cooked!
Thai Mussels Recipe
Ingredients
- 1 teaspoon coconut oil
- 2 inch piece ginger (cut into matchsticks)
- 2 cloves garlic (sliced)
- 2 stalks lemongrass (sliced)
- 15 ounce can coconut milk
- 1 tablespoon fish sauce
- 2 Thai red chilis
- juice from 1 lime
- 2 lb mussels (rinsed and beards removed)
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the ginger, garlic, and lemongrass and cook for 1 minute. Add the coconut milk, fish sauce, chilis, and lime juice and bring the pot to a boil.1 teaspoon coconut oil, 2 inch piece ginger, 2 cloves garlic , 2 stalks lemongrass, 15 ounce can coconut milk, 1 tablespoon fish sauce, 2 Thai red chilis, juice from 1 lime
- When the coconut milk is boiling, add the mussels. Cover the pot for 1 minute. After a minute, remove the lid and take out any shells that have opened. Continue to remove the mussels as they open. If any of the mussels are still closed after 6 or 7 minutes, discard them.2 lb mussels
- Pour the sauce over the cooked mussels and serve right away.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Tried this recipe as a change from the European version with tomatoes and white wine and I prefer the Thai style. I added all species and herb to the coconut milk from an hour before heating up to absorb more flavour. Worked a treat.
That sounds wonderful! I’m so glad you enjoyed the Thai-style version. Letting the spices and herbs infuse into the coconut milk ahead of time is such a smart idea — no wonder it turned out so flavorful. Thanks for sharing your tip!
Great start to a great meal. I cook a lot of Thai dishes and was a bit let down that no fresh herbs were called for. The dish did taste great as is, don’t get me wrong. But when I added fresh Thai basil, a bit of wild lime/Sri Lankan lime/kaffir lime leaves and cilantro at the end, I think it went over the top. Some green onion, as recommended in another comment, would have also been perfect. I’ll certainly cook this again and recommend the recipe whenever I can.
I just made this and it was spectacular. So easy and the broth was slurpable. I added red curry paste to it which added lots of flavor but this is going to be a new staple recipe for me!!
My family loves mussels so I’m always looking for new simple delicious recipes and this one did not disappoint! it really was easy to make & was packed with so many amazing flavours. Thanks for this, its a keeper!
This was delicious. I had to substitute a few things no lemon grass so used one lemon and no chilies but had Thai re chili paste and also cut up some green onions – fast, easy and delicious
Very easy and tasty. Did not have lemon grass but added line zest and fresh basil. Used the left over broth to make a soup by adding veggies and tossing in the few mussels that we could not finish for the first meal. So 2 meals for us out of 2 lbs of mussels. Glad I found this recipe.
Made this … recipe was a little bland – added more fish sauce, salt, pepper, fresh cilantro and scallions at the end/perfect !!!
I left out the lemon grass because I didn’t have any and substituted korean chilis for Thai chilis and it was still good.
I added coriander stalks to soup with leaves to garnish.
Delicious
Bloody Beautiful,,,Thanks
You’re very welcome!
is that basil in the photos?
Thai basil!
I love mussels, and I love all these delectable Thai flavors! I also love mussels with my fries. This meal is perfect, basically!!
Thank you so much! I could seriously live off of mussels. Every time I make them I wonder why I don’t eat them more often 🙂