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
Preparation time
Cooking time


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.

    lot of love. B.

    cozze cocco04

    share post pin

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