spicy coconut mussels

"serve this with chunks of bread to soak up the liquid, courtesy of cooking light"
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:




  • combine the first seven ingredients in a skillet, bring to a boil.
  • add mussels, cover, and cook 5 minutes until shells open.
  • discard any unopened mussels garnish with basil.

Questions & Replies

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  1. PetsRus
    This was soo easy and delicious! Made it as written and served it with crusty bread and a tomato salad. Might add a finely chopped chili pepper and some garlic next time, its a recipe to play with! Thanks Chia!!
  2. Geema
    I could have eaten this whole batch of mussels all by myself, but unfortunately had to share with a friend. We both loved the spicy broth and the juicy tenderness of the mussels, wiping our bowls clean with some delicious French bread. I followed your instructions to the letter, which were so simple and easy to follow. I think that some chopped cilantro would be good with this instead of the basil, and I might try it next time. Good one, Chia.
  3. Canada Goose
    Great broth! I made it as written except substituted 1/2 tsp powdered ginger as I had no fresh stuff. We drank the remaining broth. Worth trying!
  4. The Flying Chef
    Wow!! Absolutely Gorgeous!!! what can I say I loved this, I bought 600 grams of mussels just for me, after all the moreish reviews I had read. I did add a carton of coconut cream and added a teaspoon of chicken stock granules, as I did not have any chicken broth. I made the liquid amounts the same even though I was making for one, so I could soak up the juice with some hot crusty bread. I made like another reviewer had said and used red thai curry paste. I added 2 Tablespoons of paste, my preference. This was so good Chia, I ended up getting so full on the bread, but I just could not waste any of that moreish, outstanding, soup like sauce, it was totally gorgeous. Another winner.. Yummo!!
  5. lightawake
    what an awesome recipe!! just like at the belguim pub, so tasty and ridiculously fast! ive made it 4 times for my family who love it - just be careful not to use low fat coconut milk or it coagulates, and also go easy on the ginger otherwise it can be overpowering.



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