These lemongrass ginger steamed mussels are cooked in a fragrant coconut milk broth. A quick and easy seafood recipe that’s rich in exotic flavors!
October is National Seafood Month, so today I’m delighted to partner with Central Coast winery Seaglass Wine Company to bring you this easy recipe for Lemongrass Ginger Steamed Mussels.
This recipe is wonderfully fragrant thanks to the fresh lemongrass, ginger, Thai chile and garlic that infuse the coconut milk broth with exotic flavors as the mussels cook. If you love Thai inspired cuisine or are a fan of dishes like Tom Kha soup, this one is going to be right up your alley!
If you’ve spent a good amount of time browsing recipes on this blog you’ll probably already know that discovering delicious wines to complement them is my favorite way to take a meal to the next level- check out my English Pea Gnocchi and Corn and Goat Cheese Fritters, which also happen to pair nicely with Sauvignon Blanc- but big bonus if the wine I find is a local one, because Santa Barbara County is home to some truly amazing wines!
Which wine pairs best with this recipe?
Seaglass Wine Company makes the perfect wine for these Lemongrass Ginger Steamed Mussels. Their crisp, tart 2020 Sauvignon Blanc offers the ideal level of acidity to cut through the richness of the coconut broth and a minerality that compliments the briny quality of the mussels.
Notes of citrus and fresh cut grass pair beautifully with the lemongrass, ginger and lime in this dish. Not to mention this bright, refreshing wine is just the thing to wash down the hint of spice from the chile in this dish!
Making these lemongrass ginger steamed mussels is good for the planet!
Fun fact: Mussels are one of the most sustainable seafood options around- mussel aquaculture is zero-input, meaning that the mussels don’t require food or fertilizer- so this recipe is not only easy and flavorful, it’s also great to incorporate mollusks such as mussels, oysters and clams into your daily cooking to keep the planet in mind!
Learning about sustainable seafood options is a terrific way to honor National Seafood Month- the Marine Stewardship Council is a great resource!
Here’s what you’ll need to make this recipe:
- coconut oil
- fresh garlic
- Thai chile
- fresh ginger
- unsweetened canned coconut milk – regular or light both work fine
- vegetable or seafood broth
- fish sauce
- coconut sugar
- Black mussels
- lime juice
- cilantro leaves
Tips and tricks
- Make sure to clean the mussels thoroughly before using and scrub the fuzzy parts off.
- Remove the tough outer layer of the lemongrass and only chop the lighter part as it is more tender than the darker section.
- If you notice that any of the mussels haven’t opened, toss them, as this could be an indication that they’re no good.
- Feel free to substitute red jalapeño, or even green, if you can’t find Thai chiles.
- If you don’t like cilantro, accent this dish with scallions or basil instead!
More seafood recipes to try for National Seafood Month, or anytime!
- Perfect Seared Scallops with Citrus Butter
- Salmon with Roasted Grapes and Thyme
- Herb Panko Crusted Halibut
- Salmon Poke Bowls
- Clams with Sofrito, Kale and Smoky Chickpeas
- Crab & Spinach Stuffed Artichokes
If you give these Lemongrass Ginger Mussels a try, please leave a comment/rating below and share it on social with #LePetitEats!
This post is sponsored by Seaglass Wine Company. All opinions are my own.
Lemongrass Ginger Steamed Mussels in Coconut Milk Broth
These lemongrass ginger steamed mussels are cooked in a fragrant coconut milk broth- enjoy this quick and easy seafood recipe that's rich in exotic flavors!
- 1 tablespoon coconut oil
- 1 clove garlic thinly sliced
- 1 stalk lemongrass trimmed and finely chopped
- 1 Thai chile diced, plus more for serving
- 1 teaspoon freshly grated ginger
- 1 cup unsweetened coconut milk
- 1 cup vegetable broth or fish broth
- 1 teaspoon fish sauce
- 1 teaspoon coconut sugar
- 1 1/2 pounds mussels scrubbed
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- Handful fresh cilantro leaves
- Heat coconut oil in a Dutch oven on medium-low heat. Add garlic, lemongrass and chile and cook until softened, about 2 minutes. Add ginger and cook for 1 minute more, then stir in coconut milk, broth, fish sauce and coconut sugar.
- Bring mixture to a simmer, then add mussels. Cover and simmer, stirring occasionally, until the shells open, 5 to 6 minutes (discard any mussels that failed to open).
- Remove from heat and stir in lime juice. Divide mussels and broth evenly into four bowls. Garnish with lime zest, cilantro and chile.