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Spicy Coconut Mussels


Spice up your mussel game!


Servings: 2-3


  • 3 tablespoon coconut oil
  • 1 shallot, thinly sliced
  • 2 teaspoon sliced garlic
  • 1 tablespoon chopped lemongrass
  • 2 teaspoon chopped Thai chili
  • 2 pounds mussels
  • 1/3 cup cold water
  • 1/4 cup rice wine
  • 1/2 teaspoon fish sauce
  • Handful Thai basil
  • 1/2 cup coconut milk
  • Black pepper to taste
  • Lime
  • Crusty bread

Let's get Cooking...

  1. Heat a large skillet over medium heat; add coconut oil. When oil is hot, add shallot and fry them until lightly golden, about 2 to 3 minutes. Remove fried shallot from skillet and place on a paper towel lined dish and set aside.
  2. In same skillet with shallot infused coconut oil; add garlic, lemon and chili. Sauté until they are soften, about 2 to 3 minutes. Add mussels, water, rice wine and fish sauce. Increase heat to high heat and stir to combine everything. Cover and cook until muscles are fully cooked, about 6 to 8 minutes. Discarded un-opened mussels.
  3. Reduce heat to medium; sprinkle basil and pour coconut milk cook additional 1 minute. Add black pepper to taste, and remove from heat. serve with lime and toasted crusty bread. Enjoy!