Spicy mussels with coconut milk


The union between coconut, ginger, fish sauce, lime juice and fresh mussels gives this dish an intense but velvety flavor. A must try for those who do not fear the flavors of Asian origin.

Spicy mussels with coconut milk


For 4 Person(s)


  • 500 g clean mussels
  • 1 cup vegetable broth
  • 0.5 cup coconut milk
  • 200 g champignon mushrooms
  • 2 tbsp chives
  • 5 pieces of ginger (1 cm each)
  • 1 tbsp (or more) lime juice
  • 1 tbsp (or more) fish sauce
  • 1 tbsp (or more) brown sugar
  • 1 tsp chili flakes
  • 1 handful of parsley

Spicy mussels with coconut milk Directions

  1. Clean the mussels by removing the beard and fouling, discard mussels with broken shells and rinse well in cold water.

    cozze cocco02
  2. In a large saucepan heat the broth and coconut milk. Add sliced mushrooms, chives and ginger and cook over medium heat for 2 minutes. Add lime juice, fish sauce, sugar and chili and taste. The perfect flavor is very personal. I have added more lime juice and fish sauce and less sugar because I prefer these types of flavors, but as I said the perfect balance is very personal.

    cozze cocco01
  3. Pour in the mussels and cover with a lid. Cook over medium heat for about 3 minutes until the mussels are opened. Discard the shells that did not open, add parsley and serve immediately.

    cozze cocco04

Nutrition facts

(diet, gluten free, lactose free)
Per Serving


Sunday, 12 March 2017
That was absolutely amazing. My kind of flavours. - Rob

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more