Thai-style mussels

  • serves 4
  • Easy

This has to be our best, most moreish mussel recipe. A deceptively simple one-pot-meal, succulent mussels are combined with red and green chillies, lemongrass and ginger. You won't be able to get enough of them.



  • mussels 2 kg, cleaned
  • spring onions 6, roughly chopped
  • lemongrass 2 stems, woody outer layers removed and roughly chopped
  • ginger a thumb-sized piece, roughly chopped
  • garlic 2 cloves, peeled
  • green chillies 4, roughly chopped coriander a large bunch with roots
  • groundnut oil
  • coconut milk 400ml tin
  • fish sauce 2 tbsp
  • lime 1, juiced
  • red chilli 1, finely sliced


  • Step 1

    Tap any open mussels and discard those that don’t close. Put the spring onions, lemongrass, ginger, garlic, green chillies and coriander roots in a food processor and whizz to a paste. Add a splash of water if it’s needed.

  • Step 2

    Heat 2 tbsp groundnut oil in a large, wide pan with a lid. Fry the paste for 2-3 minutes. Add the coconut milk, fish sauce and lime juice and bring to a simmer. Add the mussels, put on the lid and steam for 3-4 minutes until all the mussels are open (discard any that stay closed). Serve the mussels scattered with the coriander leaves and red chilli.

Nutritional Information

  • Kcals 338
  • Carbs 8.5g
  • Protein 21.4g
  • Fat 24.6g
  • Salt 2.87g
  • Saturates 15.4g
  • Fibre 0.3g