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 g arlic: 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
Thai Mussels Recipe
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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 .
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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.
