THIS CAFE LIFE

Spicy Coconut Mussels with Lemongrass

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

These spicy coconut mussels are built on lemongrass, ginger, garlic, and fresh chili, simmered in coconut milk and finished with lime, fish sauce, and cilantro. Fragrant, lightly spicy, and deeply aromatic, the broth balances richness with acidity and heat.

Bright and modern, this is a Southeast Asian–inspired mussel dish designed for fast, flavor-forward cooking and casual entertaining.

Prep Time:

15 Minutes

Cook Time:

15 - 20 Minutes

Yield:

Serves 2

Ingredients

2 T. Coconut oil

1 Shallot, minced

3 Garlic cloves, minced

1 Lemongrass stalk, trimmed (outer layers removed) and finely chopped

1 T. Ginger, peeled and minced

½ - 1 small hot chili - Thai bird, Serrano, Scotch bonnet or jalapeño), seeded, minced

1 C. Coconut milk

2 Quarts mussels, rinsed well, beards removed

½ Lime, zested

1 t. Lime juice, or to taste

½ t. Fish sauce

½ C. Cilantro leaves, chopped

Chef Notes:

Bruising the lemongrass with a mallet before chopping releases more aromatic oils.
Adding a tablespoon of green or red curry paste can take the dish in a different direction - equally bright.
Substitute the mussels for shrimp and serve over steamed rice with a vegetable for another quick meal.

Featured Tools (What We Reach For) →

Carbon Steel Pan with Lid (YOSUKATA)

From the reputable wok brand, this wide carbon steel pan is ideal for mussels because it heats quickly, builds flavor efficiently, and creates enough surface area for even steaming. The fitted lid traps steam so the shells open fast without overcooking, while the pan itself is light enough to handle sauté on the stovetop.

Stainless Steel Spider Strainer

A spider strainer allows you to lift mussels out of the pan quickly while leaving all of the cooking liquid behind. Its wide basket drains efficiently and makes it easy to transfer shellfish without breaking or losing valuable broth.

Step 1 — Build the Aromatic Base

In a wide pot or Dutch oven over medium heat, warm the coconut oil. Add shallot, garlic, lemongrass, ginger, and chili. Cook gently until softened and fragrant, about 3 minutes, without browning.

Step 2 — Steam the Mussels

Add coconut milk to the pot and bring to a gentle simmer. Add mussels, cover, and increase heat slightly. Steam, shaking the pot once or twice, until the mussels open, about 5 to 7 minutes.

Discard any mussels that remain closed.

Using a spider strainer, transfer mussels to warm bowls, leaving the broth in the pot.

Step 3 — Finish the Broth

With the pot still on medium heat, stir in lime zest, lime juice, and fish sauce. Taste and adjust acidity and seasoning as needed.

Stir in chopped cilantro just before serving.

Step 4 — Serve

Ladle the coconut-lime broth generously over the mussels and serve immediately.

Serving Notes

Serve with crusty bread for soaking up the broth, or spoon over jasmine rice for a heartier meal. A crisp lager, dry Riesling, or coconut water pairs beautifully.

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THIS CAFE LIFE

Spicy Coconut Mussels with Lemongrass

Ingredients

Preparation