Move a Muscle: Mussels in Coconut Lemongrass Sauce Recipe

6 months ago

mussels in coconut lemongrass sauce

Did you know that when you cook mussels, they need to be alive? As cruel as that sounds, it’s a way of making sure that they haven’t gone bad already. Packed with nutrients such as vitamins C and B12, these mussels can bring so much to the table once cooked with other ingredients of your choice.

Mussels in Coconut Lemongrass Sauce
Makes 6 servings


1 kilo Fresh mussels, washed, scrubbed and de-bearded

  • Water for boiling

3 Tbsps Unsalted butter or vegetable oil

6 Tbsps Chopped red onions

2 tsps Garlic, minced

1 Tbsp Ginger, minced

2 Tbsps Lemongrass, finely chopped

2 tsps Light brown sugar

1 tsp Curry powder

1 ¾ cups Coconut milk

2 Tbsps Fish sauce (patis)

¼ cup Cilantro, chopped (wansoy)


  1. Place the mussels in a saucepan; discard any that fail to close to the touch. Add water and bring to a boil over high heat. Cover and cook, shaking, until the mussels open, about 5 minutes.
  2. Save the liquid and transfer the mussels to a bowl, cover and keep warm.
  3. Use the same pan and wipe it dry. Add the butter or oil and heat over medium heat.
  4. Sauté onions, garlic, ginger and lemongrass until fragrant. Add brown sugar and curry powder.
  5. Pour in coconut milk and reserved mussel liquid, and bring to a boil. Season with fish sauce.
  6. Put mussels in serving bowl and ladle the broth over the top. Garnish with chopped cilantro leaves.


Recipe by Chef Trisha Ocampo
Photographed by John Ocampo


These dishes with mussels are worth a try

Seafood Chowder

Seafood and Sausage Boil

Perk Up Stuffed Mussels with Spicy Cheese Cream Sauce

Cheesy Baked Mussels

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