Coconut Lime Mussels

This Thai-inspired dish pairs fresh mussels with creamy coconut milk, citrusy lemongrass, and zesty lime, served over jasmine rice.


Prep time: 10 mins
Cook time: 10 mins
Yield: 4 servings


  • 2 tablespoons coconut or vegetable oil
  • 2 large shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 3 stalks lemongrass, tough outer layers removed, cut into 2-inch lengths, and lightly pounded with the back of a large knife
  • 4 oz. small mushrooms (namikeo or himeji), trimmed
  • 1 Fresno or jalapeño chile, thinly sliced
  • 1 tablespoon fish sauce
  • 1 can (14-1/2 oz.) coconut milk, well shaken
  • 1 lime
  • 4 pounds mussels, rinsed
  • 1/2 cup coarsely chopped cilantro stems
  • Cooked jasmine rice or crusty bread for serving


  1. Step One

    Heat the oil in a large Dutch oven over medium-high heat and add the shallots, garlic, and lemongrass. Cook, stirring frequently until softened, about 3 minutes. Add the mushrooms, chile slices, fish sauce, and coconut milk, and bring to a boil. Finely grate the zest from the lime into the pot and add the mussels. Cover and cook until mussels open, about 5 to 7 minutes, stirring occasionally. Transfer to a deep serving bowl with a slotted spoon. Discard the lemongrass and any mussels that do not open.

  2. Step Two

    Stir in the cilantro and taste the broth. Add additional lime juice to taste. Ladle the broth over the mussels and serve with rice or bread.

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