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Coconut Lime Mussels

Posted By Worker Bee On March 9, 2013 @ 8:00 am In Recipes | 32 Comments

Mussels [7] are incredibly easy to cook and this recipe capitalizes on that fact. Using a handful of simple ingredients and a few straightforward cooking steps, you’ll have a light but really satisfying meal on the table in 30 minutes.

The mussels swim in a creamy coconut broth spiked with shallot, garlic, ginger and lime juice. It can be sipped like soup or soaked up by cauliflower rice [8]. Although perfectly delicious as is, this recipe can be expanded in a variety of ways. Make it spicy by adding a sliced Thai chile or a drizzle of hot sauce; make it meaty by sautéing bacon or sausage with the shallot; make it green by adding a few handfuls of spinach leaves. However you serve it, you’ll love the flavor and the quick prep time.

Serves: 4

Time in the Kitchen: 30 minutes


  • 2 tablespoons coconut oil or butter (30 ml)
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped ginger (15 ml)
  • 1 red bell pepper, finely chopped or cut into thin strips
  • 1 can (13.5 ounces/ 400 ml) coconut milk
  • 3 tablespoons lime juice (45 ml)
  • 2 to 2 1/2 pounds of mussels (1 kg), scrubbed and bearded
  • 1/4 cup finely chopped parsley or cilantro (60 ml)
  • Sea salt


In a deep pot heat the coconut oil/butter over medium heat.

Add shallots and saute for 3 minutes.

Add garlic and ginger and red pepper.

Sauté for 2 minutes then add coconut milk and 2 tablespoons of lime juice.

Bring to a simmer for 5 minutes then add the mussels to the pot. Cover and cook for 3 minutes, until mussels open.

Discard any mussels that have not opened.

Add a pinch of sea salt to the broth, the fresh herb and the remaining tablespoon of lime juice.

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