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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!

Course dinner
Cuisine Dairy-free, Gluten-free, Thai
Keyword dinner party ideas, healthy dinner ideas, seafood
Prep Time 20 minutes
Cook Time 8 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. 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.
  2. 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).
  3. Remove from heat and stir in lime juice. Divide mussels and broth evenly into four bowls. Garnish with lime zest, cilantro and chile.