• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Cook
    • Breakfast and Brunch
    • Easy Weeknight
    • Weekend Feasting
  • Drink
    • Cocktails
    • Wine
    • No Booze Drinks
  • Party
    • Fancy Sweets
    • Party Food

Slow The Cook Down logo

menu icon
go to homepage
search icon
Homepage link
  • Cook
    • Easy Weeknight
    • Weekend Feasting
    • Breakfast and Brunch
  • Party
    • Party Food
    • Fancy Sweets
  • Drink
    • Cocktails
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cook » Easy Weeknight

    Published: Mar 10, 2021 by Slow The Cook Down

    Chilli Mussels in Coconut Milk

    Jump to Recipe Print Recipe
    Pinterest graphic. Chili mussels with text.
    Pinterest graphic. Chili mussels with text.
    Pinterest graphic. Chili mussels with text.

    Spicy and sweet, these delicious chilli mussels are served in a coconut milk broth for one delicious meal. Great to serve as an appetizer or main, and ready to serve in less than 30 minutes.

    Two bowls of chili mussels next to a fresh lime.

    This post may contain affiliate links. Read my privacy policy here.

    These delicious chilli mussels are sure to tingle your tastebuds!

    Full of fresh, vibrant and warming flavors, these are always a crowd pleaser.

    Simple and easy to make, everything is all cooked in one pot and they can be served as an impressive main or appetizer.

    Be sure to serve them with lots of crusty bread to mop up the delicious broth.

    Be sure to check out my Thai mussels and this awesome collection of easy mussels recipes.

    Close up of chili mussels in a white bowl served in coconut milk.

    Ingredients

    • Mussels: Mussels are super nutritious, rich in Omega-3s, B12 and low in calories. They are also a great budget friendly seafood.
    • Oil: For cooking. I used olive oil, but any high heat oil like canola or vegetable will work well.
    • Ginger and garlic: Use fresh ginger and garlic for the best flavor.
    • White wine: Use a dry white wine like sauvignon blanc or pinot grigio. You don't need to use an expensive wine for this dish.
    • Lime juice: Use fresh lime juice rather than bottled for the zingiest and freshest flavor.
    • Coconut milk: Use canned coconut milk, not cartoned. Use full fat for the richest flavor and texture.
    • Fish sauce: Fish sauce adds a great salty, savory and umami flavor to the broth.
    • Cilantro: For freshness and flavor.
    • Crushed chilies: For the heat! You can adjust the amount of chili to suit your tastes.

    How to make chilli mussels

    Be sure to scroll down for the full recipe!

    • Soften the garlic and ginger and add in the wine and lime juice (photo 1).
    • Add in the mussels and cook until they open (photo 2).
    • Remove the mussels and make the broth (photo 3).
    • Stir the mussels in the broth to coat (photo 4).
    • Serve!
    Four step by step photos to show how to cook the mussels.

    Recipe Variations

    These chilli mussels are pretty delicious as they are, but there are a few simple substitutions you can make to suit your tastes.

    • If you don't want to cook with wine, swap it for chicken or vegetable stock
    • Use fresh chilies instead of crushed chilies. Slice them and add them in at the same time as the garlic and ginger
    • Make it less spicy. This recipe packs a punch, feel free to use less chilli if you are sensitive to heat.
    • If you don't like cilantro, swap it for parsley so you still get that fresh flavor.
    • Add in a lemongrass stalk for an extra layer of flavor.
    • If you don't have fish sauce, you can use soy sauce, tamari, oyster sauce or coconut aminos.

    Frequently Asked Questions

    Can you use frozen mussels?

    I much prefer to use fresh mussels, but you can use frozen if that's all you can get.

    Be sure to thaw the mussels completely before cooking and be sure to check them well for any broken shells and remove any beards that have been left on.

    Why should you eat mussels?

    Mussels are one of my favorite seafoods. Not only are the super nutritious and tasty, but they are one of the most sustainable shellfish you can eat. Because they are farmed, the population is extremely well monitored, and the waters that they are grown in are kept clean and healthy.

    Farm grown mussels have a tiny impact on the environment as they clean the sea, and many believe they are a greener option than eating meat-free.

    How do you prepare the mussels?

    Before you cook the mussels, it's important to clean them well. Remove the beards, the string-like fibers coming from out of the shell, by pulling them upwards. Give them a scrub under cold running water to remove and barnacles. Discard any mussels that are open or have broken shells.

    Close up of the cooked mussels ready to serve.

    How to serve

    Spoon the chilli mussels into bowls and ladle over the coconut milk broth. Garnish with sliced green onions, fresh cilantro and squeeze over a little lime juice. In all instances, this is not negotiable, serve with plenty of crusty bread for dipping.

    Recipe Notes and Tips

    • Use a pot with a glass lid so that you can easily see when the shells of the mussels have opened. If not, have a quick peak after about 3 to 4 minutes to check how they are doing.
    • Mussels cook super quickly. Take care not to overcook them or they can become tough to eat.
    • Discard any mussels that haven't opened after cooking.
    Overhead shot of mussels in a white bowl next to fresh herbs.

    More Seafood Recipes

    • Shrimp and Rice Bowls
    • Poached Cod in Coconut Milk
    • Salmon Pot Pies
    • Fish Tacos

    I love hearing from you!! If you have tried these chilli mussels, be sure to scroll down, give them a star rating and let me know what you thought!

    For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!

    Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing'

    Chili mussels served in a white bowl and garnished with green onions.

    Chilli Mussels in Coconut Milk

    Spicy and sweet, these delicious chilli mussels are served in a coconut milk broth for one delicious meal. Great to serve as an appetizer or main.
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Thai
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4 appetizers (2 main courses)
    Calories: 451kcal
    Author: Slow The Cook Down

    Ingredients

    • 2 pounds fresh mussels (900g)
    • 1 tablespoon oil
    • 1 inch ginger (minced)
    • 2 cloves garlic (minced)
    • 1½ cups dry white wine (375ml)
    • juice of 1 lime
    • 2 cans coconut milk (28 ounces / 830ml)
    • 1 tablespoon fish sauce
    • ½ cup fresh cilantro (8g)
    • 2 tablespoons crushed chilies
    • sliced green onions, fresh cilantro, lime juice and crusty bread to serve.

    Instructions

    • De-beard and clean the mussels under cold running water.
    • Heat the oil on a medium high heat. Add the minced garlic and ginger, and cook for a few minutes to soften them.
    • Pour the wine and lime juice into the pot and bring to a boil.
    • Place the mussels into the pot and place the lid on top.
    • Cook for 3 to 4 minutes until the mussels have opened.
    • Remove the mussels from the pot with a slotted spoon, leaving the liquid inside.
    • Add the coconut milk, fish sauce, cilantro and crushed chilies to the pot. Stir to combine and heat through.
    • Add the mussels back to the pot, stir gently to warm the mussels back through in the broth.
    • Serve immediately with sliced green onions, fresh cilantro, a squeeze of lime juice and crusty bread.

    Notes

    • Use canned coconut milk, not cartoned for this recipe.
    • Use a pot with a glass lid so that you can easily see when the shells of the mussels have opened.

    Nutrition

    Calories: 451kcal | Carbohydrates: 16g | Protein: 17g | Fat: 31g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 706mg | Potassium: 777mg | Fiber: 2g | Sugar: 5g | Vitamin A: 338IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 7mg
    Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!
    « Lemon Oregano Chicken
    Beer Marinated Steak »
    289 shares
    • Share
    • Tweet
    • Yummly
    • Flipboard
    Banner showing publications Slow The Cook Down has been featured in

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Betty Davies

    Slow The Cook Down is all about taking life down a notch - stopping to enjoy the smell from the roast chicken you just pulled from the oven. Here, there's no reason to hurry or stress; dinner will get done, and it will be delicious! Pour a glass of wine and settle in to try something new.

    More about me →

    Follow Us

    • Facebook
    • Pinterest
    • Twitter
    • Instagram

    Featured Recipes

    • Overhead shot of poached fish in a skillet with fresh cilantro garnish
      Poached Cod in Coconut Milk
    • Bison meatballs in a skillet with tomato sauce
      Bison Meatballs
    • Two air fryer tuna steaks garnished with sesame seed and chives.
      Air Fryer Tuna Steaks
    • Two mugs of tea on a wooden chopping board
      Ginger Turmeric Lemon Tea
    • Slow roasted chicken on top of lemon and fresh herbs
      Slow Roasted Chicken with Lemon, Herbs and Garlic
    • Overhead shot of the beef and tomato soup in a dutch oven and some served into a bowl.
      Ground Beef and Tomato Soup

    Get Side Dish Recipes

    Logo for website 'Bite On The Side'

    Featured In

    Publications where Slow The Cook Down has been featured

    Footer

    ↑ back to top

    About

    • Privacy Policy & Disclaimer
    • About Betty

    Keep in Touch

    • Sign up for updates

    Contact

    • Contact

    The Website uses Mediavine to manage all third-party advertising on the Website. Mediavine serves content and advertisements when you visit the Website, which may use cookies. Mediavine may collect IP addresses and location to serve personalized ads. If you would like more information about this practice and to know your choices to opt-in or opt-out of this data collection, please visit http://www.networkadvertising.org/managing/opt_out.asp.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.