Mussels in Coconut Milk (Thai-Inspired Saffron White Wine Sauce)
Mussels in coconut milk with saffron, ginger, chili, lime, and fresh herbs in a Thai-inspired white wine broth. Golden and warmly spiced. Ready in 40 minutes with crusty bread for sopping.
Ingredients
- 1 pound mussels cleaned
- 1 cup chicken stock
- 7-8 saffron threads
- 2 tbsp olive oil
- 2 tbsp butter
- ⅛ cup onion finely chopped
- ½ small tomato diced small
- 1 2 to 3-inch medium-heat chili pepper
- 1 large garlic clove
- 1 tbsp fresh ginger 1 tsp. ground ginger
- ½ tsp ground turmeric
- ¼ tsp ground white pepper
- 1 cup dry white wine
- ½ cup coconut milk
- Zest and juice from one lemon
- ½ tsp fresh thyme
- 1 tbsp fresh basil
- 1 tbsp fresh coriander
- Salt and pepper to taste
- Crusty bread toasted if desired
Instructions
- Clean the mussels thoroughly and set aside. See notes for the full cleaning method, or check my complete mussel cleaning guide in the classic steamed mussels post.
- Heat the chicken stock in a small saucepan until almost boiling. Place saffron threads in a heat-proof bowl or coffee mug and pour the hot stock over them. Set aside to steep while you build the base.
- In a large pot or deep skillet with a tight-fitting lid, warm the butter and olive oil over medium heat. Add the onion and tomato and sauté until the onion is soft.
- Add the garlic, chili, ginger, turmeric, and white pepper. Cook until fragrant, about 30 seconds.
- Pour in the white wine and simmer until reduced by about ⅓. Add the saffron-stock mixture and simmer again until reduced by ⅓.
- Stir in the coconut milk, lemon zest, lemon juice, thyme, basil, and cilantro. Season with salt and pepper. Let the sauce simmer for 2 to 3 minutes to bring the flavors together.
- Add the mussels all at once, cover with the lid, and steam for 2 to 3 minutes over medium-high heat. Do not overcook. Your mussels are done when most of the shells are open.
- If you have a clear glass lid you can watch them open — otherwise resist lifting the lid, which lets out the steam. Peek no more than once.
- Serve immediately in shallow bowls with plenty of the golden broth spooned over. Discard any mussels that stayed stubbornly closed. Serve with crusty toasted bread for sopping.
Notes
- Fresh mussels should not take more than 2 to 3 minutes to open once the sauce is at a good simmer with a tight-fitting lid.
- Buy mussels the day you plan to cook them for best results. See the classic mussels post for how to keep them alive overnight if you have to.
- Use full-fat coconut milk for the richest broth. Low-fat versions break and thin out.
- No lemongrass in the recipe — I couldn't find any when I first made it. If you can, add a bruised stalk to the broth for extra Thai depth.
