Spicy Coconut Mussels with Lemongrass

By • May 20, 2013 0 Comments

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Author Notes: This dish is wonderful. Spicy, kicky, coconut-y, mussels, so plump, briny and rich, bracingly fresh, simple and exquisite.F for Food


Serves 2

  • 2 tablespoons coconut oil (or safflower oil)
  • 1 shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 stalk lemon grass, trimmed (outer layers removed) and finely chopped
  • 1 serrano chile, seeded and finely chopped
  • 1 cup unsweetened coconut milk
  • 2 pounds pounds fresh mussels, rinsed well & de-bearded
  • Zest of 1/2 of a lemon
  • 1 teaspoon lemon juice
  • 1/2 teaspoon fish sauce
  • 1/2 cup whole cilantro leaves
  1. Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemon grass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
  2. Scoop the mussels into a large serving bowl. Pour the remaining sauce on top. Finish with a generous sprinkling of fresh cilantro. Add lemon or lime wedges on the side. Serve with crusty French loaf to help soak up the juices.
  3. A good, crisp white wine pairs nicely with this dish.

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