Thai Coconut Steamed Mussels


  • 2 lbs Mussels
  • 2 Garlic cloves
  • 1 Lime, squeezed
  •  1/4 cup Parsley, fresh
  • 1 small onion - minced
  • 1 cup Chicken stock, low-sodium
  • 1 Salt and fresh ground black pepper
  • 1 tbsp Olive oil, extra-virgin
  •  1 tbsp Butter or margarine
  •  1 Splash Heavy Cream or Half/Half
  • 1/2 cup White wine, dry
  •  ½ cup of coconut milk


  1. Clean Mussels and put aside in a separate bowl.  
  2. In a large pot, add the garlic and minced onions with a splash of olive oil. Cook the onions and garlic until the onions begin to become clear. 
  3. Add the chopped parsley, butter into the pot and continue to mix. 
  4. Pour in the White Wine, Coconut Milk and Heavy Cream. 
  5. Begin to add all of the Mussels into the pot. 
  6. Cover and steam for about 5-8 minutes or until all of the mussels have entirely opened  up. 
  7. Pair with either rice, pasta or dip whole wheat bread into the broth!!