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.

Ingredients You Need

• butter: softened to room temperature so you can easily mix it with the other ingredients and spread it on your baguette.
• garlic cloves
• Thai chilies
• lemongrass
• Thai basil leaves
• sourdough baguette: any type of baguette will work, I love using sourdough personally.
• coconut oil
• fresh ginger
• 1 can full fat coconut milk
• fish sauce: I recommend getting a high quality one, such as this one from Red Boat. It's a great brand, made with only anchovies and salt and doesn't have any added sugar. It's the best tasting one I've tried, and 100% worth the higher price tag
• lime juice, plus zest from one lime
• fresh mussels

How to Clean & Prep Mussels

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.

• Buy fresh mussels: frozen aren't great for taste. Fresh mussels can be found at lots of fish shops, markets and grocery stores. Be sure to ask for ice to keep the mussels cold as you head home.
• How to Store: when you take the mussels home, transfer them to a large bowl and cover with a damp paper towel or damp kitchen towel. You can store them in the fridge for up to one day like this.
• Clean them: before you're ready to start cooking with them, clean them first. Place them in a large colander and run water over them. You can use your hands to brush off any debris. Don't clean them ahead of time, do it right before you plan on cooking them.
• Tap on any open mussels: as you're cleaning the mussels, if you come across any that are open, gently tap on them on the side of the kitchen sink. It should close on its own, meaning they are alive. If it doesn't close, then the mussel is dead. Discard any that don't close or any with cracked shells.
• Remove the beards: most farmed mussels (what you'll come across at most grocery stores) come de-bearded already. However, it's very possible some may still have them on. Use your thumb and forefinger to pull on it and remove it, a firm tug should do the trick.

That's it, you're ready to cook your mussels!

How to Make Mussels in Coconut Milk

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!

How to Make Thai Garlic Bread

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.

Substitutions

• Dairy-free: use a dairy-free butter spread, or ghee for a lactose-free option on the bread.
• Coconut oil: use another neutral tasting oil for sautéing.
• Gluten-free: use your favourite gluten-free bread.
• Less heat: remove the seeds from the chilies, use less or remove.

Tips for Cooking Mussels

Regardless if you're making these mussels in coconut milk, or another dish with mussels, here are a few tips for cooking them.

• Use a large pot: you want to ensure the mussels have enough room in there to cook once the begin to open as they'll take up more space.
• Cover the pot: once you add in the mussels, cover the pot for about three to five minutes and let them begin to open.
• Remove mussels as they open: once you remove the lid and give them a stir, start taking out any that are open. This will help to avoid overcooked mussels.
• Keep stirring: keep moving them around if you have a lot so you can see them opening and remove them.

How Many Mussels to Serve Per Person

• As an appetizer: about 1/2 to 3/4 pounds mussels per person
• As a main: about 1 to 1 1/4 pounds per person

Storage and Leftovers

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!

Other Seafood Recipes to try

• Salmon Tacos with Mango Salsa
• Harissa Salmon and Orzo with Tahini Dressing
• Sweet and Spicy Broiled Salmon
• Thai Shrimp Stir Fry with Basil & Eggplant
• Air Fryer Bang Bang Shrimp
• Slow Roasted Salmon and Fennel
• Air Fryer Calamari
• Jerk Salmon Skewers with Mango Coleslaw

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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