Thai Coconut Steamed Mussels Recipe

Prepare mussels

Rinse mussels under cold water, discard any that are open and do not close when tapped. Remove beards with a knife or by pulling. Set the cleaned mussels in the refrigerator while you prepare the broth.

Infuse aromatics

In a large wide pot or deep skillet with a tight-fitting lid, heat neutral oil over medium heat. Add sliced ginger, smashed garlic, and smashed/halved lemongrass. Sauté gently for 1–2 minutes until fragrant but not browned.

Build the broth

Pour in the coconut milk and chicken/vegetable stock, stir to combine. Add Thai red chili or red pepper flakes, fish sauce, light brown sugar, and kosher salt. Bring the mixture to a gentle simmer over medium heat.

Steam the mussels

Increase heat so broth is simmering steadily. Add the cleaned mussels to the pot, stir once to distribute, then cover with the lid. Steam for 5–7 minutes, shaking the pot once halfway through, until most mussels have opened. Discard any mussels that remain tightly closed.

Finish the broth

Turn off the heat. Remove and discard the lemongrass stalks and any large ginger pieces if desired. Stir in lime juice, chopped cilantro, and sliced green onions. Taste and adjust seasoning with additional fish sauce or salt and more lime if needed.

While the mussels simmer, preheat a grill pan or outdoor grill to medium-high. Brush both sides of the bread slices lightly with olive oil.

Grill the bread slices for 1–2 minutes per side until nicely charred and toasty. Immediately rub the cut side of the halved garlic clove over one side of each warm slice for a hint of garlic. Sprinkle lightly with sea salt.

Keep the grilled bread warm in a low oven (about 200°F / 95°C) or serve immediately alongside the steamed mussels.