Savor National Mussels Day with This Delicious Thai Coconut Mussels Recipe

Mussels are one of our favorite foods- both sustainable and flavorful. Image by Alex Favali.

We celebrated National Mussels Day a little early this year — and in the most delicious way possible. Mussels are one of my absolute favorite types of seafood, delicious in every type of broth, from classic garlic and white wine to a soft Italian brodetto or even a rich cioppino.

Our favorite, though, has to be a fantastic Thai Coconut Mussels version, which brings out the natural sweetness of the mussels while layering vibrant flavors of coconut, lime, lemongrass, and a touch of spice. It’s the kind of dish that feels indulgent yet fresh, and it’s a perfect way to celebrate one of the ocean’s most sustainable and flavorful treasures.

Mussel Facts You Might Not Know

• Mussels are one of the most sustainable seafoods in the world. They actually clean the water as they grow, filtering out impurities and helping restore marine ecosystems.

• High in protein, low in fat, and packed with iron, selenium, and vitamin B12, mussels are a nutrient powerhouse.

• There are more than 80 species of mussels farmed around the world, but the most common culinary varieties are blue mussels (native to the Atlantic) and green-lipped mussels (found in New Zealand).

• Mussels are best enjoyed in months with an “R” — roughly September through April — when they’re at peak flavor and freshness.

Whether you enjoy them with white wine and garlic or prefer a modern twist like coconut and lemongrass, mussels have a way of making any dinner feel special.

Recipe: Thai Coconut Mussels

This dish brings together the briny sweetness of fresh mussels with the richness of coconut milk, the brightness of lime, and the heat of Thai chili - an irresistible combination that takes less than 20 minutes to make.

Ingredients:

• 2 lbs fresh mussels, cleaned and debearded

• 1 tbsp coconut oil (or vegetable oil)

• 3 cloves garlic, minced

• 1 small shallot, finely chopped

• 1 tbsp fresh ginger, grated

• 1 red chili (or ½ tsp chili flakes), finely sliced

• 1 stalk lemongrass, bruised

• 1 can (13.5 oz) coconut milk

• 1 cup chicken or seafood broth

• 2 tbsp fish sauce

• Juice of 1 lime

• 1 tsp brown sugar

• Fresh cilantro and Thai basil for garnish

  
  

Instructions:

1. Prep the mussels: Rinse under cold water and discard any that don’t close when tapped.

2. Build the flavor base: In a large pot, heat coconut oil over medium heat. Add garlic, shallot, ginger, and chili, and sauté until fragrant (about 2 minutes).

3. Add liquid ingredients: Stir in lemongrass, coconut milk, broth, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer.

4. Steam the mussels: Add the mussels, cover, and cook for 5–7 minutes, shaking the pot occasionally, until all mussels have opened. Discard any that remain closed.

5. Finish and serve: Remove from heat and sprinkle with fresh cilantro and Thai basil. Serve immediately with crusty bread or jasmine rice to soak up every drop of that incredible broth.

   
   

Tip: This recipe pairs beautifully with a crisp white wine like Sauvignon Blanc or Chablis, or a light Belgian ale if you want to stay true to the mussel’s European roots.

Christianne Klein is an Emmy® and Edward R. Murrow Award-winning TV Host, journalist, travel and lifestyle expert, and founder of FoodFamilyTravel.com.

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