Coconut Mussels Recipe
Make Coconut Mussels Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mussels
Coconut broth
Aromatics & garnish
Method
Mussels
- 1
clean and prepare mussels
Rinse mussels under cold running water. Scrub shells to remove debris and trim any beards. Discard any mussels with cracked shells or that do not close when tapped. Place cleaned mussels in a bowl, sprinkle with 1 tsp salt, toss, and set aside in the refrigerator while you prepare the broth.
Coconut broth
- 2
sauté aromatics
Heat 1 tablespoon oil in a wide, heavy-bottomed pot or deep skillet over medium heat. Add sliced shallot and sauté 2 minutes until softened. Add minced garlic and sliced ginger; cook 30–45 seconds until fragrant but not browned.
- 3
build the broth
Add bruised lemongrass and kaffir lime leaves to the pot, then pour in 14 oz coconut milk and 1 cup stock. Stir to combine, scraping any browned bits. Bring the mixture to a gentle simmer over medium heat.
- 4
season the broth
Stir in 1 tablespoon fish sauce, 1 teaspoon light brown sugar, 1 teaspoon ground pepper, and the thinly sliced red chili. Simmer gently for 4–5 minutes to allow flavors to meld and for aromatics to infuse the liquid.
- 5
finish with lime
Remove pot from heat briefly and stir in 2 tablespoons fresh lime juice. Taste and adjust seasoning — add a little more fish sauce for saltiness, lime for brightness, or sugar if you prefer milder acidity.
Cook mussels & finish
- 6
steam mussels in coconut broth
Return the pot to medium-high heat and bring broth to a steady simmer. Add the cleaned mussels to the pot, then cover with a tight-fitting lid. Cook for 4–6 minutes, shaking the pot once or twice, until the majority of mussels have opened. Discard any mussels that remain tightly closed after cooking.
- 7
final garnish and serve
Turn off the heat. Sprinkle chopped cilantro and sliced green onions over the mussels. Ladle mussels and plenty of coconut broth into shallow bowls. Serve immediately with lime wedges and toasted baguette slices or steamed rice to soak up the broth.