This Thai Mussels recipe is quick and easy ! Make it as spicy, or not, as you prefer. Coconut Milk, Chilies and more makes this a delicious appetizer or main meal.

Make this Thai Mussel recipe as hot as you prefer. Or not that hot, the choice is yours !

Thai food is one of our favorite cuisines. However, we do not have a Thai restaurant nearby, and besides it is better and quicker, to make at home.

But what we even love more than Thai food, is Seafood !  Fish, Mussels, Calamari, Lobster, Shrimp and all the rest of it !

We always have a couple of packets of Mussels in the freezer. One of our favorites (to share as it is only hubby and myself), is my Mussels in Lemon Garlic-Butter Sauce.

Another appetizer we like to enjoy as a light dinner is our Cheesy Garlic Shrimp , which is my take on a restaurant (close to us) dish.

A Quick glance at the Ingredients for Thai Mussels :

(scroll down for the full printable recipe)

• 1 tablespoon Olive Oil – you can use vegetable oil as well, or even avocado oil (the Chili infused is nice to use)
• 1 medium Onion – like more Onion, use a large Onion !
• 2 teaspoons Garlic, Ginger and Chili Paste Mix – this is the ready-mix little tubs
• 1 teaspoon Red Chili Paste – usually close to the above in the vegetable refrigerators
• 1 stick Lemongrass, fresh – optional, but highly recommended
• 1/2 cup Dry White Wine – any brand will do
• 900 grams Half Shell Mussels, defrosted and cleaned if necessary ( 2 pounds )
• 1 can ( 400 grams ) Coconut Milk, ( 14 ounce can ) – you can use Coconut Cream for a creamier, richer sauce, or even Fresh Cream (double cream/whipping cream) if Coconut is not your thing or you do not have any on hand
• Salt, to taste – I add only a little bit as the Pastes gives a salty taste as well
• Black Pepper, freshly milled, to taste – we love lots of Black Pepper !
• Lemon Juice, fresh, to taste – or Lime juice if you prefer
• 2 Spring Onions, ( Green Onions ) – sliced into fairly small bits
• 2 Red Chillies, chopped – I chop mine very fine
• 2 Green Chillies, chopped – same as above
• Handful Cilantro Leaves – Leave it or add it – your choice
• Handful Basil Leaves – same as above although I recommend using Basil in this Thai Mussel recipe
• Lime Wedges, to serve – can also use Lemon – choice is yours

What to serve with Thai Mussels ?

As an Appetizer :

• Fresh crusty bread
• Garlic bread
• Toasted French bread
• Fries

As a Main Meal :

• Angel Hair Noodles
• Pastas similar to linguine or spaghetti
• Rice – Basmati, Jasmin or plain old White Rice
• Baked Potato and a Salad or two (two vegetable sides if you want a richer dinner)

More fish and seafood recipes you might like:

• Pistachio Crusted Salmon
• Smoked Haddock Mac And Cheese
• Shrimp Creole (Slow-Cooker)
• Easy Lemon and Onion Fish
• Red Prawns And Mussels

Thai Mussels

Thai Mussels

Linda Nortje

This Thai Mussels recipe is quick and easy ! Make it as spicy, or not, as you prefer. Coconut Milk, Chilies and more makes this a delicious appetizer or main meal

4.90 from 19 votes

Print Recipe Pin Recipe

Course Dinner, Lunch

Cuisine Thai

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 Servings

Calories 143 kcal

Ingredients

  

1x2x3x

• 1 tablespoon Olive Oil
• 1 medium Onion chopped finely
• 2 teaspoons Garlic Ginger and Chili Paste Mix
• 1 teaspoon Red Chili Paste
• 1 stick Lemongrass fresh (optional)
• ½ cup Dry White Wine
• 900 grams Half Shell Mussels defrosted ( 2 pounds )
• 1 can 400 grams Coconut Milk, ( 14 ounce can )
• Salt to taste
• Black Pepper freshly milled, to taste
• Lemon Juice fresh, to taste
• 2 Spring Onions ( Green Onions )
• 2 Red Chillies chopped
• 2 Green Chillies chopped
• Handful Cilantro Leaves
• Handful Basil Leaves
• Lime Wedges to serve

Instructions

 

• Heat the Oil in a large skillet or medium pot - saute the Onion until soft and golden
• Add both the Pastes and Lemongrass (if using) - cook for a minute
• Use the Wine to deglaze the skillet, or pot, and cook 1 -2 minutes or until reduced by half
• Add the Mussels and Coconut Milk - cover and cook over medium heat for about 6 minutes until the mussel meat is orange and firm
• Season to taste with Salt and Black Pepper - add the Lemon Juice
• Serve the Mussels hot sprinkled with the remaining ingredients and Lime wedges on the side

Notes

Servings:

• as an appetizer - 6 servings
• as a main meal - 2 adult and two kids' sized servings

Nutrition Facts

Thai Mussels

Serving Size

 

1 Servings

Amount per Serving

Calories

143

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

3

g

Cholesterol

 

11

mg

4

%

Sodium

 

377

mg

16

%

Carbohydrates

 

18

g

6

%

Fiber

 

2

g

8

%

Sugar

 

6

g

7

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.