🥥 Spiced Coconut Mussels with Lemongrass & Ginger
A fragrant, Southeast Asian–inspired dish where fresh mussels are steamed in a rich coconut broth infused with garlic, ginger, lemongrass, and white wine. Finished with fresh cilantro, it's bold, aromatic, and irresistibly comforting.
Ingredients
- •4 pounds fresh mussels
- •4 tablespoons butter
- •2 shallots, minced
- •2 cloves garlic, minced
- •1-inch piece fresh ginger, peeled and crushed
- •1 stalk lemongrass, finely chopped
- •14-ounce can coconut cream
- •1½ cups dry white wine
- •3 tablespoons chopped fresh cilantro
- •½ teaspoon salt
- •½ teaspoon freshly ground black pepper
- •Few cilantro sprigs, for garnish
Instructions
- 1
Clean the mussels: Rinse thoroughly under cold running water. Scrub if needed and remove the beard with a quick tug. Discard any mussels that remain open after rinsing.
- 2
Build the base: In a large heavy-bottomed saucepan, melt the butter over medium heat. Add shallots and sauté until softened.
- 3
Add aromatics: Stir in garlic, ginger, and lemongrass. Cook for 1 minute more, until fragrant.
- 4
Create the broth: Add coconut cream, white wine, chopped cilantro, salt, and pepper. Bring to a boil over high heat.
- 5
Steam the mussels: Add mussels to the pot, cover, and shake gently. Cook for about 5 minutes, shaking the pan occasionally, until all mussels have opened. Discard any that remain closed.
- 6
Serve: Divide mussels among bowls, ladle the broth over them, and garnish with fresh cilantro sprigs.
Yield: Serves 4