Coconut Thai Mussels

13 30 1170
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 2
Coconut Thai Mussels
Health Rating


1 1/3 kg Blue mussel
2 tbsp Coconut oil
1 cup Green onion, scallion, ramp (chopped)
1 1/2 tbsp Garlic (minced)
2 medium Tomato (diced)
1 tbsp minced Ginger root
1/2 whole lime(s) Lime peel (zest)
1/2 whole lime(s) Lime juice (fresh)
1 tsp Cayenne pepper
1 stalk(s) (2oz) Lemon grass (cut into 3-inch long strips)
1 1/2 cup Coconut milk
1 tbsp Soy sauce, tamari
1/4 cup Cilantro (coriander)


1. Scrub the mussels under running water and remove the beards with your fingers. Tap all of the mussels with open shells, if the shell doesn’t close throw the mussel away because it is dead.

2. In a large stockpot melt the coconut oil on medium heat.  Add the green onions and garlic and cook for roughly 3 minutes, until you can smell the garlic.

3. Add the tomato, ginger, lime juice and zest, cayenne pepper, lemongrass stalk, coconut milk and tamari and bring to a boil.

4. Once the broth is boiling, add the mussels and stir well to coat. Lower the heat to medium low and cook for roughly 6-10 minutes, until all of the mussels have opened. If there are any mussels that have remain closed, throw them away because they were dead before you cooked them.

5. Place the mussels into serving dishes and top with broth and garnish with cilantro.

Nutrition Facts

Per Portion

Calories 1170
Calories from fat 613
Calories from saturated fat 441
Total Fat 68 g
Saturated Fat 49 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 6.0 g
Cholesterol 191 mg
Sodium 2498 mg
Potassium 3302 mg
Total Carbohydrate 50 g
Dietary Fiber 3.6 g
Sugars 5.0 g
Protein 89 g

Dietary servings

Per Portion

Meat 7.6
Vegetables 2.9

Energy sources




are an excellent source of Omega 3, selenium and iodine!

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