Mussels in Coconut Broth

The original of this recipe was something I saw in a newspaper and knew I must try. I have a good friend who is allergic to garlic so it stood out to me that this was a recipe that both of us could enjoy! Although the original only used 500g mussels I didn’t think was enough to feed 3-4 people as it suggested so I doubled it – I would say 1kg feeds 3, maybe 4 people, if they are not too hungry. Ultimately – adapt the recipe, maybe add rice or increase the mussels if there are more people.



500ml coconut milk

500ml chicken stock

250ml vegetable stock

5cm piece of ginger, sliced

2 lemongrass stalks, bruised and cut into 5-10cm pieces

Peel of 1 lime, in wide strips

3 handfuls of green beans

1kg mussels, washed and beards removed

2 bok choys, washed and seperated

Juice of 1 lime

2 tbsp fish sauce

1 tbsp caster sugar

Handful of coriander leaves


  1. Put the coconut milk, stock, 1L of water, ginger, lemongrass and lime peel into a large saucepan and bring to the boil, then simmer for another 5 minutes.
  2. Increase the heat again and add the green beans. After a minute, add the mussels and bok choy.
  3. Cook for 3-5 minutes, or until the mussels are open.
  4. Add the lime juice, fish sauce, sugar and coriander, stir and serve.


It was absolutely delicious, fresh and light! Try it!



P.s. Here’s a photo of Nat having gobbled the garlic-free, gluten-free deliciousness:


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