Cook/ Easy Weeknight/ Weekend Feasting

Thai Mussels

I first got hooked on these little yums when I made Jamie Oliver’s Mussels with Cider & Bacon.  They are such a great shellfish, sustainable, cheap, quick to cook and freaking delicious.  The natural saltiness deeply flavours the sauce that they are served in. The flavours in these Thai Mussels work so well together, I guarantee you won’t just cook them once!

Thai Mussels

It’s sometimes tricky to get hold of mussels as they are not always readily available in supermarkets.  I asked the twittersphere for some suggestions of companies that sell mussels online and a caterer suggested Fish For Thought.  Oh my gosh, when they arrived I was amazed!  Much bigger, and fresher, than those I have previously brought from supermarkets.  I couldn’t wait to get stuck in to them!

The flavours in these Thai Mussels balance so beautifully together. The creaminess of the coconut milk offsets the heat of the chilli and sits as a perfect pairing for the natural flavours of the mussels.



You can serve these Thai Mussles as a starter for for four people or 2 people as a main dish, an be sure to pair with some warm crusty bread, so that you can mop up all those delicious juices!

If you are looking for a different seafood starter, check out my fancy pants Salmon and Caviar Appetiser

5 from 1 vote
Thai Mussels
Thai Mussels
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

A quick and easy meal full of flavour

Course: Appetizer, Main Course
Cuisine: Asian, Thai
Author: Slow The Cook Down
  • 1 kg mussels
  • 1 red chilli (finely chopped)
  • 2 cm ginger (very finely chopped)
  • 2 cloves garlic (finely chopped)
  • Olive oil
  • 250 ml white wine
  • Juice of 1 lime
  • 1 stem of lemongrass (halved lengthways)
  • 1 tsp fish sauce
  • 2 400 g can of coconut milk
  • Handful of coriander (finely chopped)
  • 2 spring onions (finely sliced)
  • 1 red chilli (finely sliced)
  1. First off, de-beard and scrub the outside of the mussels (this will take about 15 mins) and leave to one side.  In a large, deep pan, heat a glut of olive oil over a medium high heat and add the chopped chilli, ginger and garlic.  Cook for around 5 mins until the ingredients start to soften, stir occasionally.
  2. Add in the wine, lime juice and lemon grass and bring to the boil.  When ready, add in the mussels and put a lid on the pan.  It will take about 3-4 mins for the mussels to cook.  Once they are all open, drain them, but keep the juices.
  3. In a large pan, heat together the juices with the coconut milk, fish sauce and coriander.  Stir until the mixture has heated through.  Add the mussels into the pan for a couple of minutes, gently stir them so that they are all coated with the Thai sauce.
  4. Spoon the mussels into bowls, and then pour the sauce over the top.  Sprinkle the sliced onions and chills over the top and serve with a load of bread.
Recipe Notes

You can use frozen mussels if you can't find fresh, but let them thaw out and inspect for broken shell and any beards that haven't been removed 

Thai Mussels


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  • Reply
    April 13, 2018 at 3:04 am

    I am so glad that I got to make these! One of my favorite ways of eating mussles!

  • Reply
    Mary Ellen
    August 16, 2016 at 4:55 pm

    I am wishing I liked mussels because this looks SO good! My husband would love them, and then I could sop up the juice with some bread 🙂

    • Reply
      August 17, 2016 at 10:33 am

      The juices are just as good as the mussels! In fact, probably the best part 😉

  • Reply
    August 16, 2016 at 4:30 pm

    wow! For 55?! You are brave! Maybe do half this and half a classic moules mariniere 😉

  • Reply
    August 16, 2016 at 4:19 pm

    Mussels are one of my favorites… only problem is my wife can’t eat them… Luckily for me I can make some this weekend! I’m thinking of using this recipe. Only thing that makes me doubt is the ingredients that for some people might not be what they want (it’s for 55 people …).

    I’ll let you know if I picked these haha

  • Reply
    Thai Mussels - Yum Goggle
    June 1, 2016 at 7:35 pm

    […] GET THE RECIPE […]

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