Steamed Mussels with Coconut Milk and Thai Chiles


Tyler Florence likes making this one-pot dish for parties because it requires so little cleanup. He simply steams plump mussels in lager, then tosses them in a creamy, spicy, slightly tart sauce made with ginger, chiles, coconut milk, and lime juice. The result is a Thai-inflected version of the French classic.

Steamed Mussels with Coconut Milk and Thai Chiles
Photo: © Maura McEvoy
Active Time:
20 mins
Total Time:
40 mins


  • 4 garlic cloves, coarsely chopped

  • 2 Thai chiles, thickly sliced

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

  • 1 cup cilantro leaves

  • Finely grated zest of 1 lime

  • 1/4 cup extra-virgin olive oil

  • Two 13 1/2-ounce cans unsweetened coconut milk

  • Juice of 2 limes

  • Salt

  • One 11- to 12-ounce bottle lager

  • 5 pounds mussels, scrubbed


  1. In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Whisk in the coconut milk and lime juice and season with salt.

  2. In a large soup pot, bring the lager to a boil over high heat. Boil until reduced to 1/2 cup, about 7 minutes. Add the mussels, cover and cook, shaking the pot a few times, until the mussels just begin to open, about 4 minutes.

  3. Uncover the mussels and stir in the coconut milk mixture. Cover and cook, shaking the pot a few times, until all of the mussels open, about 8 minutes. Spoon the mussels and broth into bowls and serve.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight.

Suggested Pairing


Since this Thai-influenced recipe calls for lager, a Thai lager would be a natural accompaniment.

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