Enjoy! This is the best way to serve mussels - Thai style, though not with a traditional Thai sauce.


  • Fresh mussels - scrubbed & with beards removed
  • 3 tins coconut milk
  • 1 tbsp lemon grass - either fresh or bottled
  • 2 medium size red chillis - depending on your taste
  • 4 finely chopped garlic cloves
  • 2 diced onions
  • splash of olive oil
  • bourbon - if desired!
  • juice of 2 lemons
  • 3 chopped tomatoes
  • freshly ground black pepper
  • finely chopped parsley
  • finely chopped coriander


add oil to deep pot & saute onions, chillis, garlic & lemon grass until onions start to brown. Add the tomatoes, coriander & mussels, & cover with the coconut milk. Stir to mix all ingredients. Gently bring to a simmer, without boiling - cook for a further 5 minutes after the mussels open. Squeeze in the lemon juice, & if desired, add a splash of bourbon. Add pepper to season. Serve in soup/deep bowls, sprinkle with parsley just before serving

Best by itself, with big hunks of warm crusty bread to soak up the juices. Discard any mussels that do not open.

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Submitted 6/13/05.
Source: my own recipe
Submitted By: Michele Taylor
Greenlip Mussels in Thai Coconut Milk