Steamed Mussels in Thai Basil-Coconut Sauce

Steamed Mussels in Thai Basil-Coconut Sauce

Fresh mussels are steamed in white wine, then lightly simmered in a basil-coconut sauce that's simply divine. Perfect as an appetizer or a romantic dinner for two.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Rinse mussels under cold water. Set in refrigerator until ready to use.
  3. Step 3

    Place all 'Basil-Coconut Sauce' ingredients in a food processor. Process well. Taste test for salt, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add more chili for a spicier sauce. Set aside.
  4. Step 4

    Heat a large frying pan or wok over high heat. Add 1 to 2 tablespoons oil and swirl around, then add the galangal or ginger, shallots or onion, garlic, and chili (if using). Stir-fry 2 minutes.
  5. Step 5

    Add white wine and mussels, stirring gently. Bring to a boil.
  6. Step 6

    Reduce heat to simmer (medium-low) and cover with lid to steam 3 minutes.
  7. Step 7

    Take off lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that haven't opened.
  8. Step 8

    Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready (30 seconds to 1 minute).
  9. Step 9

    To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with chopped basil and fresh coriander . If desired, serve with a fresh French loaf, or garlic toast to soak up the juices. Enjoy with a bottle of nice wine and a loved one!