Spicy Lemongrass and Coconut Mussels


Spicy lemongrass and coconut Thai-style mussels in a black cast iron pot

Often overlooked in the kitchen in favour of their fishy friends like salmon and barramundi, mussels are a choice seafood pick that are high in vitamin B12, as well as being a source of iron, protein and Omega 3. This Thai-inspired, good-for-you recipe serves four as an entrée or fills two hungry bellies as a main meal. 

Prep time: 45min (0 if mussels bought prepped)

Cooking time: 30 mins

Serves 2-4




  • 1 kg black mussels, cleaned, debearded
  • 4 green onions (shallots), trimmed, sliced
  • 3 garlic cloves, finely chopped
  • 1 small red bird’s eye chilli, deseeded, chopped
  • 1 stem lemongrass, white part only, trimmed, crushed, halved lengthways and thinly sliced
  • 2 tbsp lime juice
  • 1/3 cup coriander leaves, chopped
  • Coriander leaves and lime wedges, to serve


  • 1 tbsp peanut oil
  • 400ml can coconut cream
  • 1 tsp ground turmeric
  • 1 tbsp fish sauce
  • 1 tsp caster sugar


  1. Heat oil in a large saucepan over medium heat.
  2. Add green onions, garlic, chilli and lemongrass.
  3. Cook, stirring for 2 minutes, or until softening.
  4. Stir in turmeric, cook for 1 minute.
  5. Scoop thick white coconut cream from top of can into the saucepan. Cook, stirring, for 1 minute.
  6. Add remaining coconut cream, fish sauce, lime juice and sugar. Stir to combine. Cover, bring to the boil over medium- high heat.
  7. Add mussels, cover and cook, shaking pan occasionally, for 3-4 minutes until all have opened. Remove from heat, toss in chopped coriander.


Serve with extra coriander leaves and lime wedges.


Before cooking mussels, discard any that are broken or don’t close when tapped.

These mussels have landed on Harris Farm shelves via our friends at Fish in the Family, who have been putting quality seafood on Aussie tables since 1976 and share our commitment to sustainable sourcing.

Ingredients for Spicy Lemongrass and Coconut Mussels