• Coconut Lime Mussels

    By Jeri Mobley-Arias

    Creamy, vacation-like feels exudes from this wonderful, easy-to-make dish. If you're in the mood for seafood and want a meal in 30-minutes, this recipe has your name written all over it.

    • MMM, coconut milk + lime juice + mussels–sounds like an addictive combo of flavors to me! Sharing with you this go-to weeknight recipe of mine that my husband and I eat at least once a week. These coconut-lime mussels are a flavor bomb of light, citrusy flavors, immersed in a creamy coconut broth. What’s even better about this recipe is that you can whip it up in a flash; after chopping the aromatics, it’s a simple sauté-add-pour-stir sequence from there.

      The only tough part about this recipe is deciding whether to serve with a ciabatta baguette, fragrant jasmine rice, or if you’re indecisive like me, serve with both! Baguettes are perfect for soaking up all the juice–or make a mussel sandwich and dip the baguette in the sauce with each bit. There’s not wrong way with this combo. Conversely you can opt for jasmine rice, which pairs beautifully with the aromatics and flavors of this dish. Growing up, rice was a staple in most of our meals, so naturally, I lean towards this option.

      I’ve shared this on a number of blog posts, but if you’ve not found a solid brand of coconut milk, I can’t stress enough how amazing and worthwhile it is to use Aroy-D coconut milk. This isn’t an ad for the brand, rather a devout customer to a product that I’ve my mother has always used in her cuisine and a product she swears by to rich, flavorful food (if a recipe calls for coconut milk). Try it for yourself and I promise, you won’t go for another brand of coconut milk.

      If you're feeling these flavors, but want to try another type of seafood, try my Coconut-Lime Shrimp; another excellent recipe with bright aromatics and simiar taste profile.

  • Have we connected on social media, yet?
    If not, be sure to follow me on:
  • Coconut Lime Mussels

    By Jeri Mobley-Arias

    Creamy, vacation-like feels exudes from this wonderful, easy-to-make dish. If you're in the mood for seafood and want a meal in 30-minutes, this recipe has your name written all over it.

    • Total Time:
      25 minutes
    • Servings:
      2-3

    Ingredients

    • 2 tablespoons sesame oil
    • ½ cup shallots, finely chopped
    • 1½ tablespoons ginger, finely chopped
    • 1 tablespoon garlic cloves, minced
    • 1 cup vegetable broth
    • 1 cup full-fat coconut milk, I use Aroy-D
    • ½ cup chopped cilantro leaves, divided
    • 3 pounds green mussels or 2 lbs black mussels
    • 2 teaspoons lime zest, freshly grated
    • 1 tablespoon fresh lime juice
    • 1½ teaspoons light brown sugar
    • 1 teaspoon fish sauce + more to taste

    For Serving

    • steamed rice
    • baguette (optional)
    • limes for squeezing

    Instructions

    1. Heat sesame oil in a skillet over medium heat. Add ginger and garlic, and cook for 2 minutes or until fragrant. Add shallots and cook for an additional 2 minutes.
    2. Stir in broth, coconut milk, sugar, and ¼ cup chopped cilantro. Bring to a simmer and cook for 4 minutes, giving the mixture time for the flavors to marry.
    3. Stir in mussels, fish sauce and lime zest. Simmer just until mussels are cooked through, 4-5 mins. Add more fish sauce if needed.
    4. Stir in lime juice and remaining cilantro. Turn off flame.
    5. Serve over rice or with baguette and squeeze lime over mussels.
  • Related Recipes