For a dish that’s simple and luxurious, you really can’t beat a bowl of Thai coconut milk mussels in a fragrant, coconut lemongrass broth.

Mussels are the perfect versatile dish, great for a dinner party or a quick weeknight meal. They’re inexpensive and no-fuss, ready in under 15 minutes!

This recipe gives traditional French mussels a Thai twist. The broth has a well-balanced combination of flavors: sweet coconut milk, fresh lemongrass, pungent ginger and spicy chilis. Serve this dish with a squeeze of lemon and plenty of Paleo bread for mopping up the leftover sauce.

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When meal planning, the rule of thumb is to use one pound of mussels per person. It may seem like a lot, but remember that the shells make up the bulk of the weight!

Start by washing the mussels thoroughly in a strainer. As you clean the mussels, check to make sure their shells are tightly closed. Immediately discard any mussels that are opened or cracked.

Next, begin building the broth by sautéing spring onions, lemongrass, garlic, ginger and red chili until soft. The mussels will be steamed directly in the broth, so the more fragrant, the better! Next, add the coconut milk and bring to a boil before adding the mussels and steaming them at a low simmer. Make sure to discard any mussels that haven’t opened.

Serve immediately with chopped spring onions, fresh chilis, and a citrusy squeeze of lemon or lime juice.

Tip: This dish is best eaten fresh, but if you have leftovers, remove the mussels from their shells and refrigerate with the remaining sauce in an airtight container for up to 2 days.

Dina Hassan

Lemongrass Coconut Milk Mussels Recipe

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Total time:15 mins

Cook Time:10 mins 10 minutes

Prep Time: 5 mins 5 minutes

Serves:2

Lemongrass Coconut Milk Mussels Recipe

Recipe by: Dina Hassan

For a dish that’s simple and luxurious, you really can't beat a bowl of Thai mussels in a fragrant, coconut lemongrass broth.

Tools

• Strainer
• Large saucepan with lid

Ingredients

• 1 T extra virgin olive oil
• 4 spring onions, thinly chopped
• 1 lemongrass stem, outer layer removed, cut into ½-inch pieces
• 2 garlic cloves, minced
• 1 t grated fresh ginger
• 1 fresh red chili, thinly chopped
• Salt and pepper, to taste
• 2 cups coconut milk
• 2 lbs fresh mussels
• Fresh spring onions, chopped (optional garnish)
• Fresh chili, chopped (optional garnish)
• Lemon wedges (optional garnish)

Instructions

• Wash the mussels in a strainer, discarding any that aren’t closed.
• Heat the oil in a large pot over medium heat and add the spring onions, lemongrass, garlic, ginger and red chili. Season with salt and pepper and cook until soft and tender, about 2 minutes.
• Add the coconut milk and bring to a boil, then add the mussels and cover the pan. Turn the heat to low and simmer for 5 minutes or until the mussels are opened. Discard any unopened mussels.
• Ladle mussels into serving bowls, top with spring onions, chilis and garnish with lemon wedges.

Looking for Paleo ingredients? Here’s what we recommend::
Coconut Milk (Native Forest)

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