Thai Inspired Coconut Mussels


  • 1kg live or Cooked mussels
  • 1 tablespoon of light flavoured oil
  • 1 small red or brown onion – finely chopped
  • 3 large garlic cloves – crushed
  • 2 tablespoons of lemongrass – finely chopped if fresh or use a paste
  • 1 tablespoon of ginger – finely chopped
  • 1 small hot chilli – with seeds for extra heat, finely chopped
  • ½ teaspoon ground white pepper
  • ¾ cup white wine
  • 1 x 270ml can of coconut milk
  • 2x teaspoons of fish sauce
  • 2-3 tablespoons sweet chilli sauce
  • ½ cup coriander, finely chopped


  1. If using live mussels, place a pot on the stove with approximately 1cm of water. When the water is boiling add the mussels, cover with a lid, steam them for a couple of minutes shaking the pot every minute or so until all are steamed open. Once cooked, set aside 1-1.5 cups of the salty water to add the sauce later. If using Cooked mussels, they do not need to be cooked as above, they are precooked and only need to be added to the sauce at the end and warmed through.
  2. Heat the oil in a frypan and lightly brown the onion, garlic, lemongrass, ginger, chilli and white pepper.
  3. Add the white wine and allow the sauce to reduce slightly
  4. Next, add the coconut milk, fish sauce and sweet chilli sauce and simmer slowly for approx. 5 minutes to reduce the sauce and intensify the flavours. When ready, the sauce should be quite concentrated and creamy.
  5. Add in the salty water from the mussels, stir through the sauce to bring back up to temperature, then turn off the heat.
  6. Place the mussels into the sauce and gently stir to warm through.
  7. Divide the mussels into 4 bowls, garnish with the chopped coriander and serve with crusty bread.

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