If you've ever felt intimidated to make mussels at home, I hope this is the recipe to convince you otherwise. Making mussels at home is actually quite simple, yet looks fairly elegant, kind of like you have your life together, even if you don't (who does?!). And these Thai mussels in coconut milk are a nice change from the traditional tomato sauce version of mussels that you may be used to. Not only are they packed with flavour, they're also nutritious too. And whatever you do, don't skip on the Thai garlic bread. It's necessary to sop up all that delicious coconut broth left from the mussels.
I was inspired by the The Endless Meal to make these mussels in coconut milk.
If you're new to preparing mussels, don't worry it's really easy to do so.
Here are my tips for preparing and cleaning mussels.
That's it, you're ready to cook your mussels!
Cooking mussels at home is quite easy and also very quick. Mussels will cook in under ten minutes, so it's best to have everything prepped and ready to go. This way you can enjoy mussels while they're still warm and fresh.
Heat a large dutch oven over medium heat and melt the coconut oil. Add the lemongrass, garlic, chilies and ginger and sauté for about two minutes, stirring often.
Pour in the coconut milk, fish sauce, lime juice and zest. Bring to a low boil over medium-high heat.
Add the mussels and cover with a lid for about four to five minutes. Remove the lid and stir. As the mussels open, remove them with a slotted spoon and place in a large bowl.
Discard any mussels that don't open after seven to eight minutes.
Place the mussels into serving bowls and add the coconut milk broth to each bowl.
Garnish with Thai garlic bread, extra lime wedges and Thai basil. Enjoy!
In a bowl combine the softened butter with the garlic, chilies, lemongrass and basil. Season with a pinch of salt if using unsalted butter and mix well to combine.
Spread the butter mixture on the baguette slices and place on a baking sheet.
Preheat the oven to 425℉. As the mussels are cooking, place the bread in the oven and bake until toasted and fragrant, about seven to eight minutes. Broil for one minute for crispier bread.
Regardless if you're making these mussels in coconut milk, or another dish with mussels, here are a few tips for cooking them.
If you have leftover mussels in coconut milk, store them in the fridge in a sealed container for up to one to two days maximum.
Don't reheat the mussels. Instead, just warm up the coconut broth separately and pour that into a bowl with the mussels.
They still taste delicious the next day when served like this!
This recipe is only slightly adapted from The Endless Meal. Be sure to check out her blog for more delicious recipes!
If you make these Thai style mussels in coconut milk please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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Mussels seem kinda intimidating, but they're actually very easy to prepare. These mussels in coconut milk are a fun and delicious way to enjoy them, don't skip the Thai inspired garlic bread!