Ingredients

  • Serves 4 people
  • 1 kg mussels (scrubbed and cleaned)

  • 500 ml coconut milk

  • 200 ml water

  • 4 lemongrass stalks (cut into sections and bruised)

  • 1 5-cm piece of ginger (peeled and sliced)

  • 1 - 2 tsp fish sauce

  • 1 tsp sugar 

  • 1 tbsp vegetable oil

  • fresh coriander leaves (to garnish) 

Recipe Courtesy of Sarah Huang Benjamin

One-Pot Lemongrass Coconut Mussels

This One-Pot Lemongrass Coconut Mussels recipe will bring you back to Thailand! Whip up a quick meal with just the use of one-pot, mussels, coconut milk, lemongrass stalks, and add some ginger! Mussels are perfect for quick meals since it is easy to cook, and they taste fabulous. Bring it up a notch by adding sugar, chilli, and fish sauce to your liking!
This One-Pot Lemongrass Coconut Mussels recipe will bring you back to Thailand! Whip up a quick meal with just the use of one-pot, mussels, coconut milk, lemongrass stalks, and add some ginger! Mussels are perfect...
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 2 steps
  • 9 Ingredients
  • Easy
  • 2 steps
  • 9 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Prepare sauce

    • In a large pot, heat the oil over a medium heat.
    • Saute the lemongrass and ginger until fragrant. 
    • Stir in the coconut milk, water, fish sauce and sugar. Simmer for 10 minutes, to allow the flavours to infuse.

  2. Cook the mussels

    • Add the mussels to the pot, and cover. Cook at a high heat for around 5 minutes, until all the mussels have opened up.
    • Discard any mussels that don’t open. Taste and adjust the seasoning with fish sauce.

Plate and Serve!

Serve garnished with fresh coriander.

Reviews

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