Thai Coconut Mussels

Fresh Thai mussels in creamy coconut broth with vibrant samphire garnish

These mussels in a Thai coconut sauce with samphire are a real treat – you will want to drink the broth!

Mussels are delicious to eat and easier to prepare than you might think too. Just give them a tap to make sure they’re alive, clean them up and throw them into your hot broth – they’ll be cooked in just a few minutes.

The joy of this Thai broth is that you can make it in advance (and even freeze it). Just bring it to a gentle boil before adding the mussels, samphire and fresh herbs. Perfect for if you have guests coming over for dinner!

Thai Coconut Mussels – The Ingredients

  • Shallots, garlic, chilli, lemongrass – these are the base flavours for your broth. If you love spice, you can add extra chilli. Although you can sub the shallots for a standard onion, it won’t have the same sweetness.
  • Coconut milk – use a full fat version, not a reduced fat version.
  • Vegetable stock – or water and a vegetable stock cube. You could also use fish stock.
  • Fish sauce – for depth of flavour.
  • Palm sugar – you could switch for caster sugar if you don’t have palm sugar.
  • Mussels – make sure your mussels are nice and fresh – best when you get them from a good fishmonger.
  • Samphire – adds a hit of saltiness throughout.
  • Basil, mint, coriander – these fresh herbs really lift the final dish and make it so fragrant.

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Fresh Thai mussels in creamy coconut broth with vibrant samphire garnish

Thai Coconut Mussels

Harriet Young
December 16, 2024
Delicious fresh mussels in a Thai style broth with coconut and samphire.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 338 kcal

Ingredients
  

  • 1 tablespoon vegetable oil
  • 4 shallots
  • 4 cloves garlic
  • 1 red chilli
  • 2 sticks lemongrass
  • 400 ml coconut milk
  • 600 ml vegetable stock
  • 1 tablespoon fish sauce
  • 1 teaspoon palm sugar
  • 1 kg mussels
  • 200 g samphire
  • 20 g fresh mint
  • 20 g fresh basil
  • 20 g fresh coriander

Instructions
 

  • Peel and finely chop the shallots and garlic. Finely chop the chilli. Bruise the lemongrass with your knife but keep whole.
  • Put the vegetable oil in a large pan over a medium heat. Add the shallots, garlic, chilli and lemongrass. Cook for 3-4 minutes until softened.
  • Add the stock and coconut milk, along with the fish sauce and palm sugar. Bring to the boil then reduce to a simmer for 10 minutes.
  • Prepare your mussels. Tap any open mussels with your fingers. If they don’t close, discard them. Clean your mussels under fresh running water.
  • Tip the mussels and samphire into your broth. Put a lid on and cook for 5-7 minutes, until the mussels have opened. Add the finely chopped basil, mint and coriander and serve immediately.

Video

Nutrition

Calories: 338kcal
Keyword thai coconut mussels
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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.