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Winter Warmers - Week 5 - Mussels in a Spicy Coconut Milk Sauce – Asian Inspired

Welcome to week 5 and the final week of my winter warmers series. This series has been running since December and I hope I have brought some delicious and delightful dishes to your home which have kept you warm during the cold winter days and nights. I will be ending the series with one of my favorite dishes. 'Mussels in a spicy Coconut Milk Sauce'. This is one of my creations, it is Asian Inspired and combines mussels in coconut milk to give a rich and spicy asian flavor. Enjoy and I look forward to seeing you in February as I bring more delicious recipes your way.

Mussels in a Spicy Coconut Milk Sauce

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Ingredients (serves 4)

2 lbs/900 g fresh mussels in the shells

2 tablespoon olive oil

2 cloves garlic, minced

1 shallot, chopped

1 can coconut milk (14 oz/400 ml)

1 teaspoon fresh chilies, chopped

1 lemon grass stalk, cut into 1 inch/2.5 cm pieces

¼ cup fresh basil, loose leaves

Salt to taste


  • Wash the mussels thoroughly, remove the beard (hairy part) of the mussels if still present.

  • Heat the olive oil in a large pan over low heat, then fry the garlic and shallot for 3 minutes.

  • Add the coconut milk, fresh chilies, lemon grass, basil and mussels to the pan, then raise the heat to medium/high and simmer covered for about 5 minutes or until most of the mussels have opened (some may open faster than others).

  • Remove from heat and throw away any mussels that did not open.

  • Serve the mussels along with the broth.

Serving suggestions: Serve with toasted crusty bread.

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