Coconut-Lime Mussels with Garlic Bread

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Mussels are an excellent source of protein and vitamin C! Enjoy them in this Thai-influenced broth.

Time 20 mins
Servings 4
Difficulty Easy





  • 2 tbsp Olive oil, extra virgin
  • 2 shallots Shallots, minced
  • 2 cloves Garlic, minced
  • 2 tsp Ginger, peeled and grated
  • 1 lemon Lemon zest
  • 3 tbsp Lime juice
  • 2 cups White wine
  • 1 cup Coconut milk, unsweetened
  • lbs Mussels, scrubbed and debearded


  • 1 baguette Baguette, thickly sliced
  • for brushing Olive oil, extra virgin
  • 1 clove Garlic, whole clove
  • 2 tbsp Parsley, minced


  • Preheat the broiler.
  • In a large pot, heat olive oil over medium-high heat. Add shallots and sauté until translucent, about 2 minutes. Stir in garlic, ginger, and lemon zest. Sauté until fragrant, about 30 seconds.
  • Stir in lime juice and white wine, scraping up any browned bits from the bottom of pot. Bring the wine mixture to a boil and cook for about 2 minutes. Reduce heat to medium and stir in coconut milk.
  • Add mussels to the pot and stir. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed. Transfer the mussels, evenly, to 4 bowls.
  • Brush bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, until golden and toasted, about 2 minutes, . Lightly rub the whole garlic clove over the toasts.
  • Pour the broth over the mussels. Garnish with parsley.
  • Serve mussels with the garlic toasts.


  • Often you can buy mussels that are debearded. This saves a lot of time, but if you can’t find them, cleaning them is not difficult. Lightly scrub the shell with a paper towel. On one side, a furry piece will come out of the shell; with your hands pull that away from the mussel. It might take a bit of force, but should come off. Repeat with all mussels
  • Alternatively, you can substitute lemon zest with lemongrass. Two stalks of fresh lemongrass equals about 1 lemon 
  • Alternatively, you can garnish the mussels with shallots