We celebrated National Mussels Day a little early this year — and in the most delicious way possible. Mussels are one of my absolute favorite types of seafood, delicious in every type of broth, from classic garlic and white wine to a soft Italian brodetto or even a rich cioppino.
Our favorite, though, has to be a fantastic Thai Coconut Mussels version, which brings out the natural sweetness of the mussels while layering vibrant flavors of coconut, lime, lemongrass, and a touch of spice. It’s the kind of dish that feels indulgent yet fresh, and it’s a perfect way to celebrate one of the ocean’s most sustainable and flavorful treasures.
Mussel Facts You Might Not Know
- Mussels are one of the most sustainable seafoods in the world. They actually clean the water as they grow, filtering out impurities and helping restore marine ecosystems.
- High in protein, low in fat, and packed with iron, selenium, and vitamin B12, mussels are a nutrient powerhouse.
- There are more than 80 species of mussels farmed around the world, but the most common culinary varieties are blue mussels (native to the Atlantic) and green-lipped mussels (found in New Zealand).
- Mussels are best enjoyed in months with an “R” — roughly September through April — when they’re at peak flavor and freshness.
Whether you enjoy them with white wine and garlic or prefer a modern twist like coconut and lemongrass, mussels have a way of making any dinner feel special.
Recipe: Thai Coconut Mussels
This dish brings together the briny sweetness of fresh mussels with the richness of coconut milk, the brightness of lime, and the heat of Thai chili – an irresistible combination that takes less than 20 minutes to make.
Ingredients:
- 2 lbs fresh mussels, cleaned and debearded
- 1 tbsp coconut oil (or vegetable oil)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tbsp fresh ginger, grated
- 1 red chili (or ½ tsp chili flakes), finely sliced
- 1 stalk lemongrass, bruised
- 1 can (13.5 oz) coconut milk
- 1 cup chicken or seafood broth
- 2 tbsp fish sauce
- Juice of 1 lime
- 1 tsp brown sugar
- Fresh cilantro and Thai basil for garnish
Instructions:
- Prep the mussels: Rinse under cold water and discard any that don’t close when tapped.
- Build the flavor base: In a large pot, heat coconut oil over medium heat. Add garlic, shallot, ginger, and chili, and sauté until fragrant (about 2 minutes).
- Add liquid ingredients: Stir in lemongrass, coconut milk, broth, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer.
- Steam the mussels: Add the mussels, cover, and cook for 5–7 minutes, shaking the pot occasionally, until all mussels have opened. Discard any that remain closed.
- Finish and serve: Remove from heat and sprinkle with fresh cilantro and Thai basil. Serve immediately with crusty bread or jasmine rice to soak up every drop of that incredible broth.
Tip: This recipe pairs beautifully with a crisp white wine like Sauvignon Blanc or Chablis, or a light Belgian ale if you want to stay true to the mussel’s European roots.