Steamed Mussels With Coconut Milk, Ginger & Chili

I adore steamed mussels and could eat them daily without ever getting tired of them. This version has an Asian flair to it and I found the flavors really worked well with fresh mussels. I made the broth the mussels are steamed in a couple of hours before I actually cooked the mussels and found the flavor of the various ingredients really melded together even more as it sat. Just before dinner, I simply reheated the broth and steamed the mussels for a few minutes until they opened. This broth is delicious, so I would recommend serving the mussels with some crusty bread to sop up the juices.

Why Healthy

  • Mussels are a high protein food source, and their low fat content makes them potentially healthier than other protein sources. Mussels are also an excellent source of vitamin B12 and selenium, vitamin C, phosphorus, manganese and zinc.
  • Unsweetened light coconut is lower in calories than regular coconut milk.



Steamed Mussels With Coconut Milk, Ginger & Chili

Yield: Serves 4-6

Prep Time: 15 mins

Cook Time: 15 mins


1 Tablespoon Olive Oil
1/2 Medium Onion, Peeled & Minced
2 Garlic Cloves, Peeled & Minced
1 Thai Chili, Minced
One 1-inch Piece of Fresh Ginger, Peeled & Minced
1 inch Piece Lemongrass, Minced
1/3 Cup Cilantro Leaves, Chopped
Finely Grated Zest of 1 Lime
1/2 Cup Dry White Wine
1 (13 1/2-ounce) Can Unsweetened Light Coconut Milk
2 Pounds Fresh Mussels, Scrubbed
To Serve:
Lime Wedges


Heat the oil in a large saucepan and then cook the onion until translucent.
Add the garlic, chili, ginger, and lemongrass, and cook another couple of minutes until fragrant.
Next add the cilantro, lime zest, wine, and coconut milk and bring to a boil.
Reduce the heat to a simmer and cook for 10 minutes.
Let the broth sit until needed.
Just before serving, reheat the broth and add the mussels.
Cover the pot with a lid and turn the heat to high.
Cook the mussels, shaking the pot from time to time until all the mussels have opened, about 8 minutes.
Serve the mussels in individual bowls with the broth spooned on top along with lime wedges.


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