Best 3 Spicy Coconut Mussels With Lemongrass Recipes

Tantalize your taste buds with the vibrant flavors of Spicy Coconut Mussels with Lemongrass. This delectable dish is a symphony of sweet, savory, and spicy notes, sure to leave you craving more. Plump and succulent mussels are bathed in a luscious sauce of creamy coconut milk, aromatic lemongrass, zesty ginger, and a hint of fiery chili. The addition of fragrant kaffir lime leaves and fresh cilantro adds a refreshing touch, while a squeeze of lime juice brightens up the flavors. Served with a side of fluffy rice, this delightful cuisine is perfect for a tantalizing meal that will transport you to the vibrant streets of Southeast Asia. This recipe provides detailed instructions, making it easy for home cooks of all skill levels to create this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

THAI-INSPIRED MUSSELS WITH COCONUT MILK AND LEMONGRASS

Thai-Inspired Mussels with Coconut Milk and Lemongrass image

A big pot of mussels is ALWAYS a win, win, win to me! There are LOTS of directions you can go in terms of flavor profiles-and to top it off, mussels are cheap and very quick to cook. The spice, acid and creamy coconut milk really bring big flavors to the party that are ALWAYS crowd pleasers. Be sure to have lots of bread to soak up all the delicious broth!

Provided by Anne Burrell

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
3 scallions, sliced, whites and greens separated
1/2-inch piece ginger, peeled and grated
2 cloves garlic, minced
1 bunch cilantro, stems chopped and leaves left whole
Zest and juice of 2 limes
1 bird's eye chile, thinly sliced
1 stalk lemongrass, sliced on a bias
1 pound mussels, cleaned
1 cup light beer
1/4 cup coconut milk
2 makrut lime leaves
2 teaspoons fish sauce
Vegetable oil, for the pan
1/2 baguette, sliced
1 garlic clove, halved

Steps:

For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves.
For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels.

SPICY COCONUT MUSSELS

spicy coconut mussels image

Make and share this spicy coconut mussels recipe from Food.com.

Provided by chia2160

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 can coconut milk
1/4 cup peeled sliced ginger
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons curry powder
1 can chicken broth
2 lbs mussels
1/4 cup fresh basil, chiffonaded

Steps:

combine the first seven ingredients in a skillet, bring to a boil.
add mussels, cover, and cook 5 minutes until shells open.
discard any unopened mussels garnish with basil.

Nutrition Facts : Calories 508.8, Fat 12.7, SaturatedFat 2.7, Cholesterol 127.3, Sodium 2212.2, Carbohydrate 34, Fiber 2.3, Sugar 8, Protein 61.5

COCONUT LIME MUSSELS

Coconut Lime Mussels image

Provided by Jeff Morgan

Yield Serves 68 as an appetizer, 4 as a main course

Number Of Ingredients 10

Ingredients

2 tbsp extra-virgin olive oil
2 shallots, minced
2 garlic cloves, minced
2 tsp peeled and grated fresh ginger
2 tsp minced lemongrass
3 tbsp fresh lime juice
2 cups/480 ml dry white wine
1 cup/240 ml unsweetened coconut milk
2 to 2 1/2 lb/910 g to 1.2 kg mussels, scrubbed and debearded
2 tbsp minced fresh flat-leaf (Italian) parsley or scallions

Steps:

In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.
Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions and serve at once.

Tips:

Choose fresh mussels: Look for mussels with tightly closed shells and no cracks. Discard any mussels that are open or have broken shells.
Scrub the mussels thoroughly: Use a stiff brush to scrub the mussels under cold running water to remove any dirt or debris.
Remove the beards: Use a sharp knife to remove the beards (the stringy fibers) from the mussels. Hold the mussel in one hand and insert the knife into the hinge of the shell. Twist the knife to break the beard and pull it out.
Use good quality coconut milk: Choose full-fat coconut milk for a richer flavor. You can also use coconut cream for an even thicker sauce.
Don't overcook the mussels: Mussels cook quickly, so be careful not to overcook them. Overcooked mussels become tough and rubbery.

Conclusion:

Spicy Coconut Mussels with Lemongrass is a delicious and easy-to-make seafood dish that's perfect for a quick and flavorful meal. The combination of spicy, coconut, and lemongrass flavors creates a unique and unforgettable taste. Serve this dish with rice or your favorite bread to soak up the delicious sauce.