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Thai Coconut Mussels: A Luxurious & Flavorful Seafood Delight

Thai Coconut Mussels
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The first time I made Thai coconut mussels, it was a rainy evening — and the aroma alone felt like a warm hug. Steamed in creamy coconut milk with fragrant lemongrass and a gentle kick of chili, this dish is elegance in a bowl. Whether for guests or a quiet meal, it’s fast, flavorful, and unforgettable.

Ingredients

Scale

  • 2 lbs fresh mussels, cleaned and debearded

  • 1 tbsp oil (vegetable or coconut)

  • 2 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 1 stalk lemongrass, smashed

  • 1–2 Thai red chilies, sliced (adjust to heat level)

  • 1 small shallot or onion, finely chopped

  • 1 can (14 oz) coconut milk

  • 1 tbsp fish sauce

  • Juice of 1 lime

  • Fresh cilantro or Thai basil for garnish

Instructions

  • Sauté the Base: In a large pot, heat oil over medium heat. Add garlic, ginger, onion, lemongrass, and chilies. Cook 2–3 minutes until fragrant.

  • Add Coconut Milk: Pour in coconut milk and fish sauce. Stir and bring to a gentle simmer.

  • Steam Mussels: Add mussels, cover the pot, and steam for 5–7 minutes, shaking the pot occasionally, until mussels open. Discard any that don’t.

  • Finish & Serve: Squeeze in fresh lime juice and sprinkle with herbs. Serve hot with crusty bread or steamed rice.

Notes

  • Always discard mussels that don’t open after cooking.

  • Use full-fat coconut milk for the richest flavor.

  • Want extra broth? Add ½ cup seafood or chicken stock.

  • Add thin rice noodles to turn it into a main dish!

Nutrition

Find it online: https://recipes.swedishinarabic.net/thai-coconut-mussels-a-luxurious-flavorful-seafood-delight/