Thai Coconut Mussels are one of my favorite paleo dinners because they are ready in 30 minutes or less and tastes like a delicacy. The silky rich coconut broth is flavored with the juices from the mussels, garlic, lemongrass, ginger and cayenne pepper for a kick. The tamari brings saltiness to the dish and cilantro, green onions and tomatoes add a fresh punch to the Thai Coconut Mussels.

I’m an East Coast girl so I have always been a big fan of seafood. In the Maritimes, the mussels are so fresh we simply steamed them in sea water until they open and eat them dunked in butter. I always loved them as a kid; however, I think it was the melted butter I was more interested in rather than the mussels. Mussels are creamy, soft but slightly chewy and have a hint of briny ocean flavor. I find mussels from different regions have distinct tastes, my favorite are PEI mussels although I’m a little biased.

The inspiration for Thai Coconut Mussels came from Tam Kha which is my favorite soup to order at Thai restaurants. Tom Kha or coconut soup is flavored with lemongrass, lemon and onion and usually has some white mushrooms or chicken floating in it. I love this creamy coconut soup so much I thought it would make an excellent broth for Thai Coconut Mussels, and I was right. Generally mussels are served with crusty bread to mop up the leftover broth, however the Thai Coconut Mussels broth is so yummy you can slurp it like a soup.

Tamari

I use tamari in a lot of my recipes because it has a delicious salty flavor and is an excellent gluten free soya sauce alternative. When buying tamari it is important to find a brand that is free from artificial colors and flavors such as caramel color. Tamari is made with fermented soy beans so it is best to buy an organic brand to avoid genetically modified soy beans. The fermentation process leaves tamari nutrient rich with antioxidants and manganese.

Thai Coconut Mussels

(Paleo, Gluten Free)

Prep time: 20 minutes

Cook time: 10-15 minutes

Serving size: 4 appetizers or 2 meals

Ingredients:

• 3 pounds mussels
• 2 Tbsp coconut oil
• 1 cup chopped green onions (3-4)
• 1.5 Tbsp minced garlic (roughly 5 cloves)
• 2 tomatoes, diced
• 1 Tbsp grated fresh ginger root
• ½  lime, zested and  juiced
• 1 tsp cayenne
• Lemon grass stalk, cut into 3 inch long strips
• 1.5 cup coconut milk
• 1 Tbsp tamari
• ¼ cup cilantro, chopped

Directions:

1. Scrub the mussels under running water and remove the beards with your fingers. Tap all of the mussels with open shells, if the shell doesn’t close throw the mussel away because it is dead.
2. In a large stockpot melt the coconut oil on medium heat.  Add the green onions and garlic and cook for roughly 3 minutes, until you can smell the garlic.
3. Add the tomato, ginger, lime juice and zest, cayenne pepper, lemongrass stalk, coconut milk and tamari and bring to a boil.
4. Once the both is boiling, add the mussels and stir well to coat. Lower the heat to medium low and cook for roughly 6-10 minutes, until all of the mussels have opened. If there are any mussels that have remain closed, throw them away because they were dead before you cooked them.
5. Place the Thai Coconut Mussels into serving dishes and top with broth and garnish with cilantro.

Are you a fan of mussels? Please share your favorite mussel recipe in the comments section.