Spicy Coconut Mussels
Recipes in this Video
Spicy Coconut Mussels are a beloved dish in Vietnam, showcasing the country's rich coastal seafood traditions. The combination of mussels and coconut milk reflects the use of fresh, local ingredients and the influence of tropical flavors. This dish is often enjoyed as a comforting meal, highlighting the balance of spicy, sweet, and savory notes that characterize Vietnamese cuisine. In modern times, it has gained popularity beyond Vietnam, often appearing on menus in Southeast Asian restaurants worldwide.
Ingredients
- ●mussels
- ●coconut milk
- ●garlic
- ●ginger
- ●red chili
- ●lemongrass
- ●lime leaves
- ●fish sauce
- ●sugar
- ●cilantro
- ●green onions
- ●salt
- ●black pepper
- ●vegetable oil
Instructions
- 1Clean mussels under cold water, scrubbing the shells and removing beards.
- 2Heat vegetable oil in a large pot over medium heat until shimmering.
- 3Add minced garlic and grated ginger; sauté until fragrant, about 1-2 minutes.
- 4Stir in chopped red chili and minced lemongrass; cook for another minute.
- 5Pour in coconut milk and add lime leaves, fish sauce, and sugar; bring to a simmer.
- 6Add cleaned mussels to the pot, cover, and steam for 5-7 minutes until mussels open.
- 7Discard any mussels that do not open after cooking.
- 8Remove from heat and stir in chopped cilantro and sliced green onions.
- 9Season with salt and black pepper to taste.
- 10Serve immediately with lime wedges on the side.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: coconut cream
Light coconut milk reduces calories while maintaining flavor.
fish sauce
Healthier: soy sauce
Cheaper: salt
Soy sauce is a vegetarian alternative with a similar umami flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs mussels, cleaned
- ●1 can (14 oz) coconut milk
- ●2 tbsp red curry paste
- ●1 tbsp fish sauce
- ●1 tbsp lime juice
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1/4 cup fresh cilantro, chopped
- ●1 red bell pepper, sliced
- ●1 green onion, chopped
- ●1 tsp sugar
- ●1/2 tsp salt
Instructions
- 1In a large pot, heat the coconut milk over medium heat.
- 2Stir in the red curry paste, fish sauce, lime juice, garlic, ginger, sugar, and salt. Mix well.
- 3Add the sliced red bell pepper to the pot and cook for 2-3 minutes until slightly softened.
- 4Add the cleaned mussels to the pot and cover with a lid.
- 5Cook for about 5-7 minutes, or until the mussels have opened up. Discard any that do not open.
- 6Once cooked, remove from heat and stir in the chopped cilantro and green onion.
- 7Serve the mussels in bowls with the coconut broth poured over them.
- 8Garnish with additional cilantro if desired.
Equipment
Ingredients
- ●2 lbs mussels, cleaned
- ●1 cup coconut milk
- ●1/4 cup fish sauce
- ●2 tbsp lime juice
- ●4 cloves garlic, minced
- ●1 tbsp ginger, minced
- ●1-2 red chili peppers, sliced
- ●1/4 cup fresh cilantro, chopped
- ●1 tbsp brown sugar
- ●1/2 tsp black pepper
Instructions
- 1In a large pot, combine coconut milk, fish sauce, lime juice, garlic, ginger, brown sugar, and black pepper. Stir well to combine.
- 2Add the cleaned mussels to the pot and toss to coat them in the sauce.
- 3Cover the pot and cook over medium heat for about 5-7 minutes, or until the mussels have opened up.
- 4Add the sliced red chili peppers and stir to combine.
- 5Cook for an additional 1-2 minutes to allow the flavors to meld.
- 6Remove from heat and discard any mussels that did not open.
- 7Garnish with fresh cilantro before serving.
- 8Serve hot with crusty bread or over rice.
Equipment
Ingredients
- ●2 lbs mussels, cleaned and debearded
- ●1 can (14 oz) coconut milk
- ●2 tbsp red curry paste
- ●1 tbsp fish sauce
- ●1 tbsp lime juice
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1/2 cup fresh cilantro, chopped
- ●1 tbsp vegetable oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- 3Stir in the red curry paste and cook for another minute.
- 4Pour in the coconut milk, fish sauce, and lime juice, stirring to combine.
- 5Bring the mixture to a gentle simmer.
- 6Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes until the mussels open up.
- 7Discard any mussels that do not open.
- 8Season with salt and black pepper to taste.
- 9Garnish with fresh cilantro before serving.
- 10Serve hot with crusty bread or over rice.
Equipment
Ingredients
- ●1 kg mussels, cleaned
- ●200 g chorizo, diced
- ●1 can (400 ml) coconut milk
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●1 red chili, chopped
- ●2 tbsp olive oil
- ●1/2 cup fresh cilantro, chopped
- ●1 lime, juiced
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add the diced chorizo and cook until it starts to brown, about 5 minutes.
- 3Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- 4Stir in the chopped chili and cook for another minute.
- 5Pour in the coconut milk and bring to a simmer.
- 6Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, or until the mussels have opened.
- 7Remove from heat and stir in lime juice, salt, and pepper to taste.
- 8Garnish with fresh cilantro before serving.
- 9Serve hot with crusty bread or over rice.
Equipment
Ingredients
- ●1 lb mussels, cleaned
- ●8 oz rice noodles
- ●2 tbsp vegetable oil
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 red chili, sliced
- ●1 cup coconut milk
- ●2 tbsp fish sauce
- ●1 tbsp lime juice
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup green onions, sliced
- ●1 tsp sugar
- ●Salt to taste
Instructions
- 1Soak the rice noodles in warm water for about 20 minutes until softened, then drain and set aside.
- 2In a large pot, heat the vegetable oil over medium heat.
- 3Add the minced garlic, grated ginger, and sliced red chili to the pot. Sauté for 1-2 minutes until fragrant.
- 4Pour in the coconut milk, fish sauce, lime juice, and sugar. Stir well to combine.
- 5Bring the mixture to a gentle simmer, then add the cleaned mussels.
- 6Cover the pot and cook for about 5-7 minutes, or until the mussels have opened up.
- 7While the mussels are cooking, prepare the rice noodles according to package instructions if not already soaked.
- 8Once the mussels are cooked, remove from heat and stir in the chopped cilantro and sliced green onions.
- 9Serve the mussels over a bed of rice noodles, garnished with additional cilantro and lime wedges if desired.
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