Savor National Mussels Day with This Delicious Thai Coconut Mussels Recipe
- Christianne Klein
- Nov 10
- 3 min read
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:
Prep the mussels: Rinse under cold water and discard any that don’t close when tapped.
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).
Add liquid ingredients: Stir in lemongrass, coconut milk, broth, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer.
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.
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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