Coconut Milk, Ginger, Lemongrass & Jalapeno Steamed Mussel

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Coconut Milk, Ginger, Lemongrass & Jalapeno Steamed Mussel

Prep Time: 20/ Cook Time: 7 min / Yield 4-6
Wine Pairing: Sauvignon Blanc, Pinot Grigio


4 lbs. mussels, scrubbed and de-bearded
4 tbsp olive oil
4 shallots, minced
5 garlic cloves, minced
1 jalapeno, deseeded and minced
1 tbsp fresh ginger
1 tbsp fresh lemongrass
¼ cup fresh lime juice
1 L dry white wine
2 cups unsweetened coconut milk
4 tbsp finely chopped flat leaf parsley
1 baguette, sliced into rounds 1/3” thick on a bias
1cup butter, melted
Salt and freshly ground black pepper to taste


In a large pot heat the olive oil over medium-high heat, add shallots and sauté until translucent, about 2 minutes. Add garlic, ginger, lemongrass and jalapeno and stir to mix well. Simmer until fragrant, about 30 seconds. Add 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 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.
Add 1 tbsp chopped parsley to butter and brush baguettes, grill for 30 seconds to a minute each side. Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley and serve.