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Thai Coconut Butter Mussels with Garlic Lemongrass Toast | halfbakedharvest.com @hbharvest
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4.91 from 11 votes

Thai Coconut Mussels with Garlic Lemongrass Toast

These mussels are quick and easy to make and cooked in a Thai broth
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: thai
Servings: 4 servings
Calories: 735kcal


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!


Calories: 735kcal | Carbohydrates: 42g | Protein: 25g | Fat: 50g | Saturated Fat: 34g | Cholesterol: 100mg | Sodium: 1018mg | Potassium: 780mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3420IU | Vitamin C: 14.8mg | Calcium: 142mg | Iron: 11.5mg