Main content

Mussels in a Thai coconut and ginger broth


  • 300g mussels

  • 1 tin thick coconut milk

  • 3 kaffir lime leaves

  • 1 piece ginger

  • 1 stem coriander leaves

  • 2 birds eye chillies

  • 2 thai shallots

  • salt and pepper

  • garlic

  • sugar


  • 1.

    Ensure the mussels are cleaned and scraped with a sharp knife. Discard any that are open.

  • 2.

    Crush the garlic, shallots, ginger and chillies into a heavy based pan adding the coconut milk, sugar and bring to the boil. Adjust the seasoning. Add the lime leaves, and throw in the mussels.

  • 3.

    As they start to open leave for a minute then add the coriander leaves, turn into a bowl and serve.

» Metric Converter

» Top Wine Matches For This Recipe


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine