Coconut Lime Mussels

By Whisper of Yum
  • Total Time:
    25 minutes
  • Servings:


  • 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 canned 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 (optional)
  • baguette (optional)
  • limes for squeezing


  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.