Steamed Mussels in Thai Chile Coconut Broth with Lime Zest and Cilantro

By: Chef Amy Cobb; Culinary Specialist & Instructor

Succulent mussels are gently steamed in a vibrant broth of creamy coconut milk and fiery red chili, then brightened with zesty lime and fresh cilantro. This dish is a perfect balance of heat, creaminess, and citrus—a true celebration of Thai flavors.

Mussels have been an important part of Thai coastal cuisine and culture for centuries. Thailand’s extensive coastline provides access to fresh seafood, and mussels are commonly prepared in spicy coconut-based broths, infused with lemongrass, lime, and chilies—flavors that define Thai cooking.

Mussels in Thai Cuisine

Thai cuisine is known for its balance of sweet, sour, salty, and spicy flavors, and mussels fit perfectly into this culinary tradition. They are often featured in:

- Tom Yum Mussels – A variation of the famous Thai soup, using mussels instead of shrimp.

- Steamed Mussels in Coconut Broth– Mussels cooked in a fragrant coconut milk broth with ginger, garlic, and chilies.

- Pad Ped Hoy– Stir-fried mussels with Thai basil, red curry paste, and makrut lime leaves.

Mussel Farming in Thailand

Mussel farming has been practiced in Thailand for over 100 years. The green mussel (Perna Viridis) is one of the most farmed species. Traditional aquaculture techniques, such as **bamboo stake culture**, were introduced by Chinese immigrants and evolved alongside the heavy exploitation of natural stocks. Today, mussel farming is a significant part of Thailand’s seafood industry, with stake farming being the most widely used method. Farmers place bamboo or palm stakes in coastal mudflats, allowing mussels to attach and grow over several months.

Cultural Significance

Mussels are not just a food source but also play a role in Thai traditions and local economies. Coastal communities rely on mussel farming for their livelihoods, and mussels are a staple in street food markets and seafood restaurants across Thailand. They often enjoyed Nam Jim seafood sauce, a tangy and spicy dipping sauce made with lime juice, garlic, and chilies.

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Steamed Mussels in Thai Chile Coconut Broth with Lime Zest and Cilantro

Steamed Mussels in Thai Chile Coconut Broth with Lime Zest and Cilantro

Ingredients:

- Mussels: 2 lbs. fresh mussels, scrubbed and debearded 

- Aromatics & Seasonings: 

  - 3 cloves garlic, minced 

  - 1 thumb-sized piece of ginger, grated 

  - 1 small shallot, finely chopped 

  - 1–2 red chilies, finely chopped (adjust based on heat preference) 

- Liquid Base: 

  - 1 can (14 oz/400 ml) coconut milk 

  - 1 cup fish or vegetable broth 

- Zest & Herbs: 

  - Zest and juice of 1 lime 

  - ¼ cup fresh cilantro, roughly chopped 

- Additional: 

  - 2 tbsp coconut oil (or a neutral oil) 

  - Salt to taste 

  - (Optional) 1 tsp fish sauce for added umami

Instructions:

 

1. 1. Prepare the Mussels: Rinse the mussels under cold water, giving them a good scrub. Discard any that are slightly open before cooking.

2. 2. Sauté the Aromatics: In a large pot, heat the coconut oil over medium heat. Sauté the shallot, garlic, ginger, and red chilies until fragrant—about 2–3 minutes.

3. 3. Build the Broth: Add the coconut milk and broth to the pot. Stir in a pinch of salt (and fish sauce, if using) and bring the mixture to a gentle simmer.

4. 4. Steam the Mussels: Add the mussels to the simmering broth and cover the pot. Steam for 5–7 minutes until the mussels open. Discard any mussels that remain closed.

5. 5. Finish & Serve: Stir in lime zest and juice, then sprinkle with fresh cilantro. Serve immediately with crusty bread or over rice to soak up the delicious broth.

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Steamed Mussels in Thai Chile Coconut Broth with Lime Zest and Cilantro

Steamed Mussels in Thai Chile Coconut Broth with Lime Zest and Cilantro