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{Today I’m partnering with Land O’Lakes to bring you these summery Thai mussels!}

Hey, hi! Let me introduce you to quite possibly the best mussels. EVER.

Thai Coconut Butter Mussels with Garlic Lemongrass Toast | @hbharvest

Okay, I know that’s such a bold statement, but I have a very deep affection for this recipe. Up until a couple of years ago I didn’t even know mussels existed. Well I guess I knew they existed, but I definitely had never had them. When I first began testing different mussel recipes, potentially for my cookbook, it took me no time at all to easily fall in love with them. I’ve had this recipe in my back pocket all month-long, so to say that I’m excited to be sharing it with you guys today would be an understatement.

It’s obviously no secret that I love Thai flavors over here. I feel as though I have a bazillion and one Thai-inspired recipes, but there’s nothing like these mussels on the blog. And these mussels, you guys, they are just so good. And so simple. <–um, yes, please!

So here’s the deal. I feel like mussels are the kind of food we only eat when going out to dinner. I don’t know if that’s true for everyone or not, but they just seem kind of fancy, and if I’m being honest, they totally intimidated me. That was of course until I made them and realized they are possibly one of the easiest seafoods to make at home. I’m talking throw them in a pot, steam them for ten minutes, and done.

Yes, that simple.

You can flavor mussels in so many ways, but I think these Thai mussels are my favorite. It’s all about the sauce…

butter + Thai curry paste + coconut milk + a little white wine = perfection on so many levels.

Oh you guys, this sauce…It. Is. Everything!

It’s buttery, spicy, creamy, and loaded with flavors of Thai curry. I truly could not love it more. But wait, then we add a side of that lemongrass (BUTTER) toast, because I mean, when you have saucy mussels, you need toast for dipping.


Thai Coconut Butter Mussels with Garlic Lemongrass Toast | @hbharvest

Thai Coconut Butter Mussels with Garlic Lemongrass Toast | @hbharvest

Okay, okay, I have a few tips for success or well, really just one little tip…

are you ready for my little not so secret, secret? Cook your mussels in butter…lots of butter. It’s the only way to make your mussels extra DELICIOUS.

I’m pretty sure it’s a known fact, but it really can’t be reiterated enough…seafood and butter just go hand-in-hand. In my personal opinion, you can’t have good seafood without butter, it’s just that important of a flavor to the dish. Enter my favorite sticks of sweet cream Land O Lakes® Salted Butter, which will truly take any recipe you create to the next level. And I’m not just saying this for the post, you really do need to use high-quality butter.

And that’s pretty much my one and only major tip for cooking mussels…use butter. Preferably Land O Lakes® Butter, because after eating, cooking, and baking with Land O Lakes® Butter all my life…and loving it, I’d never recommend to you guys anything else.

Thai Coconut Butter Mussels with Garlic Lemongrass Toast | @hbharvest

So, after you have that butter situation all worked out, it’s time to add the curry paste, coconut, milk and wine. Bring it to a simmer, add your mussels, steam them for ten minutes, make some garlic lemongrass toast for dipping, and you have dinner.

The perfect summertime dinner, in less than thirty minutes.

Is there anything better? Maybe add a glass of wine? A mocktail?

Both good suggestions. Just sayin’.

Oh and lastly? I feel as though I should mention that I have now made this mussel recipe four times in the last month. Twice for recipe testing purposes and the other two times were solely just because I LOVE this recipe that much. Again, it’s all about that butter sauce. It really does make the recipe…especially with lemongrass toast on the side. A must for soaking up all that sauce. Cue all the heart faces emojis.

Thai Coconut Butter Mussels with Garlic Lemongrass Toast | @hbharvest

Thai Coconut Mussels with Garlic Lemongrass Toast

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories Per Serving: 877 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Lemongrass Toast


  • 1. In a large skillet, melt the butter over medium heat. Add the curry paste and cook for 1 minute. Stir in the coconut milk, wine, and a pinch each of salt and pepper. Bring the mixture to a simmer and add the mussels. Cover and cook for 4-5 minutes, shaking the pan occasionally until the mussels have all opened. Discard any mussels that don’t open. Stir in the basil.
    2. Meanwhile, make the toast. Preheat the oven to 425 degrees F.
    3. In a small bowl, combine the butter, lemongrass, garlic, basil, and a pinch of salt. Spread the butter over each piece of bread and place on a baking sheet. Transfer to the oven and cook for 8-10 minutes or until the bread is toasted. 
    4. Serve the mussels warm with basil, limes and chiles. Serve the toast on the side for dipping. Enjoy!
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Thai Coconut Butter Mussels with Garlic Lemongrass Toast | @hbharvest

Weekend plans made. Thai mussels + toast + a warm summer night on the porch = unbeatable.

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!!}

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    1. Hi Sonny,
      Definitely, mussels are best served warm and right after cooking. Please let me know if you have any other questions! xTieghan

  1. 5 stars
    Hi Tieghan! I just had to check in here and say we will be making these again soon. The coq au riesling was a massive success also, as has been everything I have made off HBH. The dude and I are now a serious item and we cook together every weekend, and ALWAYS check your site to see “what’s cooking” here first. 😀

    You rock!

  2. 5 stars
    I made this recipe last Friday for a guy I have just recently begun dating. (I gave you proper credit of course!)
    He’s asked me out again. 😉 I credit the mussels. I mean…he seriously flipped out about the mussels. I wish I could give this ten stars – five from each of us. I’ll do the “Easy Coq au Riesling” next time. Thanks, Tieghan!
    (I have a few of my own recipes up my sleeve, but for now I will trust you to be my guide as I navigate these new dating waters, haha!)

    1. Ah I am so glad it went to well1 Thank you so much Aline and I hope he loved the coq au riesling just as much!!

  3. 5 stars
    This was absolutely an amazing dish! I had green curry paste in hand so I used that. Gave it a little extra kick YUM! Your cookbook is one of my go-to’s now.