Lemongrass Coconut Milk Mussels

Lemongrass Coconut Milk Mussels

Plump mussels steam in a fragrant lemongrass coconut broth with a bright, gingery finish.

Total 35 min Makes 4 servings Calories 420/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish, Fish

Fresh mussels steam quickly in a coconut milk broth infused with lemongrass, ginger, garlic, and chile for a Southeast Asian-inspired dish. Serve with crusty bread or steamed rice to soak up the fragrant broth, making it an easy yet impressive weeknight dinner or appetizer for sharing.

Ingredients

  • 3 pounds mussels, scrubbed and debearded
  • 1 tablespoon vegetable oil
  • 2 stalks lemongrass, trimmed and finely minced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 shallot, thinly sliced
  • 1 red Thai chile, thinly sliced
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/4 cup fresh cilantro, chopped
  • 2 scallions, thinly sliced
  • 1 lime, cut into wedges

Method

  1. Rinse mussels under cold water and discard any with broken shells or that do not close when tapped. Set aside.

  2. Heat vegetable oil in a 6-quart saucepan or Dutch oven over medium heat. Add lemongrass, garlic, ginger, and shallot, and cook, stirring frequently, until softened and fragrant, about 3 minutes.

  3. Add the sliced chile and cook for 30 seconds, stirring constantly.

  4. Pour in coconut milk, chicken stock, fish sauce, lime juice, and sugar. Stir to combine and bring to a simmer.

  5. Add mussels to the pot, cover, and steam until shells open, shaking the pot once or twice, about 6 minutes.

  6. Discard any mussels that have not opened. Transfer mussels and broth to serving bowls.

  7. Garnish with chopped cilantro and sliced scallions, and serve immediately with lime wedges.

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★ 3.8 (1)

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    Lemongrass Coconut Milk Mussels

    Fresh mussels steam quickly in a coconut milk broth infused with lemongrass, ginger, garlic, and chile for a Southeast Asian-inspired dish. Serve with crusty bread or steamed rice to soak up the fragrant broth, making it an easy yet impressive weeknight dinner or appetizer for sharing.

    35 min 4 servings 420 cal

    Ingredients

    • 3 pounds mussels, scrubbed and debearded
    • 1 tablespoon vegetable oil
    • 2 stalks lemongrass, trimmed and finely minced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 1 shallot, thinly sliced
    • 1 red Thai chile, thinly sliced
    • 1 can (13.5 oz) coconut milk
    • 1/2 cup chicken stock
    • 2 tablespoons fish sauce
    • 1 tablespoon lime juice
    • 1 teaspoon sugar
    • 1/4 cup fresh cilantro, chopped
    • 2 scallions, thinly sliced
    • 1 lime, cut into wedges

    Method

    1. 1

      Rinse mussels under cold water and discard any with broken shells or that do not close when tapped. Set aside.

    2. 2

      Heat vegetable oil in a 6-quart saucepan or Dutch oven over medium heat. Add lemongrass, garlic, ginger, and shallot, and cook, stirring frequently, until softened and fragrant, about 3 minutes.

    3. 3

      Add the sliced chile and cook for 30 seconds, stirring constantly.

    4. 4

      Pour in coconut milk, chicken stock, fish sauce, lime juice, and sugar. Stir to combine and bring to a simmer.

    5. 5

      Add mussels to the pot, cover, and steam until shells open, shaking the pot once or twice, about 6 minutes.

    6. 6

      Discard any mussels that have not opened. Transfer mussels and broth to serving bowls.

    7. 7

      Garnish with chopped cilantro and sliced scallions, and serve immediately with lime wedges.