Thai Coconut Mussels (Paleo, Gluten Free)
Recipe type: Paleo & Omnivore Mains
Cuisine: Paleo, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 2
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.
  • 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
  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.
Recipe by Jesse Lane Wellness at