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.

More Thai recipes for you to enjoy:
- Vegetarian Pad Thai
- Thai Fish Curry
- Thai Noodle Soup
- Super Easy Pad Thai
- Easy Thai Red Chicken Curry
Get the cook books:


Thai Coconut Mussels
December 16, 2024Ingredients
- 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

Leave a Reply