Spicy Coconut Mussels with Lemon Grass Recipe

Name: Spicy Coconut Mussels with Lemon Grass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut or safflower oil; 1 shallot, finely chopped; 3 garlic cloves, finely chopped; 1 stalk lemon grass, trimmed (outer layers removed) and finely chopped; 1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeno), seeded and finely chopped; 1 cup unsweetened coconut milk; 2 pounds fresh mussels, rinsed well; Zest of 1/2 lemon; 1 teaspoon lemon juice, or to taste; 1/2 teaspoon Asian fish sauce, or to taste; 1/2 cup whole cilantro leaves; 1 or 2 croissants, split in half.

Servings: persons

2 tablespoons coconut or safflower oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 stalk lemon grass, trimmed (outer layers removed) and finely chopped
1/2 to 1 small hot chile (like Thai bird, Serrano, Scotch bonnet or jalapeno), seeded and finely chopped
1 cup unsweetened coconut milk
2 pounds fresh mussels, rinsed well
Zest of 1/2 lemon
1 teaspoon lemon juice, or to taste
1/2 teaspoon Asian fish sauce, or to taste
1/2 cup whole cilantro leaves
1 or 2 croissants, split in half.

1
Heat the oil in the bottom of a large pot until hot.
2
Add the shallot, garlic, lemon grass and chile.
3
Cook over medium heat until soft, about 3 minutes.
4
Add the coconut milk and mussels.
5
Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed).
6
Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot.
7
Stir the lemon zest and juice, fish sauce and cilantro into the pot.
8
Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
9
As the mussels cook, heat the broiler.
10
Place the croissants, cut side up, on a small baking sheet.
11
Run under the broiler until just golden.
12
Put the mussels in two wide, shallow bowls.
13
Ladle the broth over them and serve with the croissants.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons coconut or safflower oil, 1 shallot, finely chopped, 3 garlic cloves, finely chopped, 1 stalk lemon grass, trimmed (outer layers removed) and finely chopped, and more.

Yes, Spicy Coconut Mussels with Lemon Grass falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Coconut Mussels with Lemon Grass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions