This Thai mussels recipe is quick and easy and can be made as spicy or mild as you like. Creamy coconut milk, fresh chilies and aromatic lemongrass give it wonderful Thai flavours, making it perfect as an appetizer or a main course.

We love Thai food, but when a restaurant isn’t nearby it’s faster and often tastier to make it at home. Even better: we love seafood — fish, mussels, calamari, lobster and prawns — and this dish is a favourite when we want something light, fragrant and satisfying.

A quick glance at the ingredients for Thai mussels

(Scroll down for the full printable recipe)

• 1 tablespoon olive oil (or vegetable/avocado oil; chili-infused oil works well)
• 1 medium onion, finely chopped (use a large onion if you prefer more)
• 2 teaspoons garlic, ginger & chili paste (ready-mix tubs)
• 1 teaspoon red chili paste
• 1 stalk lemongrass, fresh (optional but recommended)
• 1/2 cup dry white wine
• 900 g (about 2 lb) half-shell mussels, defrosted and cleaned
• 1 can (400 g / 14 oz) coconut milk (or coconut cream for a richer sauce)
• Salt, to taste
• Freshly milled black pepper, to taste
• Fresh lemon or lime juice, to taste
• 2 spring (green) onions, thinly sliced
• 2 red chillies, finely chopped
• 2 green chillies, finely chopped
• Handful cilantro leaves (optional)
• Handful basil leaves (recommended)
• Lime wedges, to serve

What to serve with Thai mussels

As an appetizer:

• Fresh crusty bread, garlic bread or toasted French bread (for dipping)
• Fries

As a main meal:

• Angel hair or other thin pasta (linguine or spaghetti work well)
• Rice — jasmine, basmati or plain white
• Baked potatoes and a salad or steamed vegetables for a heartier meal

Thai Mussels

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 teaspoons garlic, ginger & chili paste
• 1 teaspoon red chili paste
• 1 stalk lemongrass, fresh (optional)
• 1/2 cup dry white wine
• 900 g (2 lb) half-shell mussels, defrosted and cleaned
• 1 can (400 g / 14 oz) coconut milk
• Salt, to taste
• Freshly milled black pepper, to taste
• Fresh lemon or lime juice, to taste
• 2 spring onions (green onions), sliced
• 2 red chillies, chopped
• 2 green chillies, chopped
• Handful cilantro leaves (optional)
• Handful basil leaves
• Lime wedges, to serve

Instructions

1. Heat the oil in a large skillet or medium pot over medium heat. Sauté the chopped onion until soft and golden.
2. Add the garlic-ginger-chili paste, the red chili paste and the lemongrass (if using). Cook for about 1 minute to release the aromas.
3. Pour in the white wine to deglaze the pan. Cook for 1–2 minutes until the wine has reduced by about half.
4. Add the mussels and the coconut milk. Cover and cook over medium heat for about 6 minutes, or until the mussel meat turns orange and firms up. Discard any mussels that do not open.
5. Season to taste with salt and freshly ground black pepper, then add lemon or lime juice to brighten the sauce.
6. Serve the mussels hot, sprinkled with spring onions, chopped red and green chillies, cilantro and basil. Offer lime wedges on the side and plenty of bread or rice for dipping into the sauce.

Notes

• As an appetizer this recipe serves about six; as a main for two adults (with sides) it serves two comfortably.
• Use coconut cream instead of coconut milk for a richer, silkier sauce. If you don’t like coconut, a splash of cream can work instead.
• Adjust the amount of chili paste and fresh chillies to suit your spice tolerance.
• If using frozen mussels, ensure they are fully thawed and rinsed before cooking.

Enjoy this fragrant, easy-to-make Thai mussels recipe as a tapas-style starter or transform it into a satisfying main by pairing it with pasta or rice.