Serendipity: green lipped mussels – thai style

Main Dish
2 servings
10 min
45 min
I picked up the ingredients at the market earlier and thought how appropriate it would be to make Thai influenced green lipped mussels. Rich and delicious mussels in a coconut cream sauce infused with basil, cilantro, fresh galangal and lemongrass.


Number of serving: 2
1 pound green lipped mussels (I used frozen green lippped mussels on the half shell as that is all I could find)

1/2 medium onion diced

3/4 cup white wine (I used Austrian Gewurztraminer, an old one that I lost in the cellar, I wanted the foral aromatics of the Gewurtz)

3 tsp fish sauce

14 oz can coconut cream

1 1/2″ knob of fresh galangal (mine was about 1 1/2″ diameter) cut into 1/4″ slices

1 stalk of lemongrass – smashed to open up the fibers and cut into 2 ” lengths

3 tsp green curry paste

15 leaves of Thai basil

1/2 bunch of fresh cilantro

1/2 tbl coconut oil


  • Heat oil in a deep pot.
    Add onions and saute until softened.
  • Add curry paste and saute to extract the flavors.
  • Add white wine and continue to saute for a couple of minutes.
  • Add coconut cream, galangal, lemon grass, thai basil leaves, a handful of cilantro and bring to a simmer.
  • Simmer for 30 minutes until thickened, reduced and until the flavors are incorporated.
  • Add green lipped mussels and cook for 12-15 minutes or until done.
  • Serve in a deep bowl with lots of liquid to soak up the juices, Garnish with fresh cilantro. I topped mine with a mint/cilantro/basil pesto as well.


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