Steamed Mussels with Coconut Milk, White Wine and Serrano Chile

Prep Time

20 min

Cooking Time

20 min




1 ½ garlic cloves, coarsely chopped 

1 Serrano chile, thickly sliced 

1/2-inch piece of fresh ginger, peeled and coarsely chopped 

1 stalk of a lemongrass

1 small shallot

1 tsp red palm oil or extra virgin olive oil

½ cup unsweetened coconut milk 

½ cup of dry white wine

2 pinches Salt 

2 pounds mussels, scrubbed and rinsed

1/4 cup cilantro leaves (optional)


In a large frying pan, bring the oil to medium heat. Add garlic, chile, ginger, lemongrass, shallot and salt.  Cook for 3 minutes or until the mixture begins to soften. 

Stir in the coconut milk and dry white wine. Bring to a boil. 

Once to a boil, add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 8 minutes. 

Spoon the mussels and broth into bowls and serve. Top with cilantro leaves. Enjoy!