Saturday, September 29, 2012

Coconut Lemongrass Mussels

After a looooong week, I decided to take a well-deserved night off and cook myself a satisfying meal. Call it an all-you-can-eat mussels extravaganza at home!


- 1 medium-sized red onion, thick large slices
- 4 large cloves garlic, coarsely chopped
- 1 stalk of lemongrass, chopped into smaller lengths a few inches long
- ginger - two thick slices
- 1 can coconut milk
- 2 pounds mussels, rinsed and soaked in cold water
- fish sauce
- white pepper
- basil
- pinch of chicken bouillon powder
- Earth balance vegan butter (or Brummel yogurt butter, or goat butter)

1. Use a large wok or pot that is NOT non-stick (the shells will scratch a nonstick pot)
2. Heat the butter over medium heat. Saute onion, garlic, lemongrass and ginger.
3. Add coconut milk, and about 1/2 a can of water
4. Season with fish sauce, white pepper, basil, and chicken bouillon and simmer until flavors come together.
5. Gently place mussels in pot, stir to coat in sauce. Cover with lid for a few minutes until mussels begin to open.
6. Immediately remove lid, and begin removing mussels from the bottom layer that are cooked (to prevent overcooking)
7. Continue stirring mussels around until they are all cooked.
8. Serve with broth and slurp it all in!


  1. Holy hell! This looks too delicious and I am (as always) super impressed!

    I even have nearly all of these ingredients! Where did you get your lemongrass and mussels?

    Also: I bought a container of Earth Balance to make some very disappointing vegan lemon bars. I have no idea what to do with it, would you like it?!

  2. Hi Anna!

    I got both lemongrass and mussels from Ranch99 - the mussels were of IMPRESSIVE quality, very large and fresh.

    You should save the Earth Balance for future vegan baking projects! Or healthier toast+butter :) But if you really don't want it, I'll gladly take it off your hands. Cheers!


Additions, corrections and feedback welcome and appreciated!