Mosselen in kokosmelk met citroengras en rode peper

Ingredients

• 2 kgfresh mussels
• 400 ml (1 full tin)full-fat coconut milk
• 2 stalkslemongrass
• 1red chilli
• 3 clovesgarlic
• 2 cmfresh ginger
• 2 tbspfish sauce
• Juice of 1lime
• Handfulfresh coriander
• A splashneutral oil, such as sunflower oil
• To servebaguette or steamed rice

Instructions

1. 1

   Clean the mussels

   Rinse the mussels thoroughly under cold running water. Discard any broken ones and pull off the beards. Tap any mussels that are open; discard those that do not close.

2. 2

   Prepare the aromatics

   Halve the lemongrass stalks lengthways and bruise them with the flat side of a knife. Slice the chilli into rings, finely chop the garlic and grate the ginger.

3. 3

   Fry the aromatics

   Heat a splash of neutral oil in a large mussel pot over medium heat. Fry the garlic, ginger, chilli and lemongrass for 2 minutes, until fragrant.

4. 4

   Make the broth

   Add the coconut milk, fish sauce and lime juice. Stir well and bring the liquid to a boil.

5. 5

   Steam the mussels

   Add the mussels to the pot and cover with a lid. Steam over high heat for 5–7 minutes, shaking the pot well once halfway through.

6. 6

   Check they are open

   Check that the mussels have opened. Discard any that remain closed.

7. 7

   Serve with coriander

   Divide the mussels between deep bowls, or bring the pot straight to the table. Scatter over the fresh coriander and serve with a lime wedge, baguette or steamed rice for dipping into the creamy broth.

What are mussels in coconut milk?

Mussels are shellfish cooked in their own shells, often with aromatics and a little liquid until they open. This Asian-inspired version pairs them with coconut milk, lemongrass, chilli, ginger and lime for a creamy, fragrant broth.

The combination draws on flavours used across Southeast Asian cooking rather than following one specific regional tradition. Cooking the mussels directly in the seasoned coconut milk gives the broth their savoury juices, making it worth serving with something to mop it up.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 54g protein, 21g carbs, 39g fat.

Mussels provide most of the protein, while coconut milk contributes much of the fat and energy. The mussels and fish sauce also make the dish naturally rich in sodium; serve it with steamed rice and vegetables, or choose a modest amount of bread for dipping.

Choose and clean the mussels

Fresh mussels: Look for intact shells and keep the mussels chilled until you are ready to cook. Rinse them under cold running water and remove the beards just before cooking.

Closed shells: Before cooking, tap any mussels that are open and discard those that do not close. After cooking, discard any that have stayed closed.

Release the aromatic flavours

Lemongrass: Halving and bruising the stalks helps them flavour the broth while keeping them easy to remove or avoid when eating.

Chilli and ginger: Slice the chilli and grate the ginger so their flavours spread through the coconut milk. Frying them briefly with the garlic helps bring out their aroma without needing a long cooking time.

Build a balanced broth

Coconut milk: Use the full-fat tin specified for a rich, rounded broth. Bring it to a boil with the fish sauce and lime juice before adding the mussels.

Seasoning: The fish sauce adds savouriness and salt, while lime juice brings a sharp note to balance the coconut milk. Taste the broth at the table before adding any extra seasoning.

Steam until just open

High heat: Once the mussels go in, cover the pot and cook over high heat for 5–7 minutes. Give the pot a firm shake halfway through so the mussels cook more evenly in the broth.

Doneness: Check that the shells have opened, then remove the pot from the heat. Discard any mussels that remain closed, and avoid cooking the opened ones longer than needed.

Serve the broth well

Bread or rice: Baguette is handy for dipping, while steamed rice makes the dish more like a bowl meal. Either way, serve plenty of the coconut broth alongside the mussels.

Fresh finish: Scatter coriander over the mussels just before serving. A lime wedge at the table lets everyone add a little more acidity to taste.

Recipe notes & tips

• Keep the mussels chilled and prepare them shortly before cooking.
• Bruise the lemongrass firmly so it flavours the broth.
• Use a pot large enough for the mussels to open without being tightly packed.
• Shake the pot once halfway through steaming to redistribute the mussels.
• Bring the pot to the table so the broth stays hot for dipping.

Variations

• More chilli: Add extra sliced chilli if you want a hotter broth.
• Coconut and herbs: Add a little more coriander at the table for a fresher finish.
• Extra lime: Serve additional lime wedges for a sharper broth.
• Rice bowl: Serve the mussels and broth over steamed rice instead of alongside it.
• More aromatics: Add extra grated ginger for a warmer, punchier flavour.

Common mistakes to avoid

• Skipping the mussel check: Tap open mussels before cooking and discard any that do not close.
• Crowding the pot: Use a pot with room for the mussels to open and move as you shake it.
• Cooking too long: Check at 5 minutes and stop once the mussels have opened.
• Leaving closed mussels in the dish: Discard any that remain closed after steaming.
• Forgetting to shake the pot: Shake it once halfway through so the mussels cook more evenly.

How to store

Refrigerate leftover cooked mussels and broth promptly in a covered container and use within 1 day. Reheat gently until steaming hot; avoid reheating mussels repeatedly, as they can become tough.

Frequently asked questions