Fusion Kitchen · Dinner
Coconut and Lemongrass Mussel Broth
A Thai-French moules marinière fusion, mussels steamed open in a coconut milk and lemongrass broth that replaces the white wine and cream base so the French technique and Southeast Asian aromatics produce a broth so good it demands bread for soaking.
$$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
480Calories
36gProtein
22gFat
32gCarbs
8gSugar
3gFiber
780mgSodium
95mgChol
Goes well with
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Instructions
1
Prep
Discard any mussels that are open and do not close when tapped firmly on the counter. Finely slice 2 shallots and 3 garlic cloves. Finely slice 2 lemongrass stalks (white parts only), finely grate 1 thumb ginger, and thinly slice 1 small red chilli. Roughly chop 15g coriander and 10g basil. Warm the baguette and slice it.
2
Saute
Heat 1 tbsp oil in a large wide pot over medium-high heat. Add shallots and cook 2–3 minutes until softened. Add garlic, lemongrass, ginger, and chilli; stir 1 minute until fragrant.
3
Build
Pour in 400ml coconut milk and bring to a simmer over medium heat, stirring occasionally, about 2 minutes. Add 1.5 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp palm sugar; stir to combine.
4
Steam
Add mussels to the pot and cover with the lid. Steam over high heat 4–5 minutes, shaking the pot once halfway through, until all mussels have opened. Discard any that remain closed.
5
Finish
Scatter coriander and basil over the broth. Taste and adjust with extra fish sauce or lime juice as needed.
6
Plate
Ladle mussels and broth into two deep bowls. Serve immediately with warm baguette slices and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 900g (31.7 oz) fresh mussels
- 2 tbsp neutral oil
- 2 shallots
- 3 garlic cloves
- 2 stalks lemongrass
- 1 thumb fresh ginger
- 1 small fresh red chilli
- 400ml (1 2/3 cup) coconut milk
- 1.5 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp palm sugar
- 15g (small handful) fresh coriander
- 10g (small handful) fresh Thai basil
- 1 crusty baguette
- lime wedges