Fragrant Thai Mussels
Prep time
Cook time
Total time
This recipe was submitted by Nancy Diana for the Go Dairy Free So Delicious Dairy Free 3-Course Recipe Contest.
Serves: 2 to 4 servings
  • 3 tablespoons peanut or vegetable oil
  • 2 shallots, finely chopped
  • 1 stalk lemon grass, bruised with the back of a knife along the stem, then cut into 2-inch pieces
  • 3 cloves garlic, pressed
  • 1-inch piece of ginger, peeled and minced finely
  • 1 tablespoon red panang paste (found in Asian isle)
  • 325 mL Original or Lite So Delicious Dairy Free Culinary Coconut Milk
  • 1 lime, zested, cut in half and juiced; reserve halves
  • 2 tablespoons chopped fresh cilantro or flat leaf parsley
  • 4 pounces mussels, scrubbed well and debearded
  • Serving suggestion: toasted points or crusty bread (wheat or gluten-free)
  1. Preheat a wok or skillet on high. Add the oil and sauté the shallots, lemon grass, garlic and ginger until fragrant,about 1 minute. Add the panang paste and incorporate.
  2. Add coconut milk, 2 halves of squeezed lime and ½ of zest, stir to cook and blend flavors, reducing heat to medium-low and simmering for 3-4 minutes.
  3. Quickly add mussels, stir to begin to release juices and to coat with sauce, bring to a boil.
  4. Place lid on, reduce heat to medium, and cook for 5 minutes. Check to see if mussels are open and stir.
  5. When all mussels have opened add remaining zest and juice. Stir to allow sauce to coat mussels.
  6. Discard any unopened mussels, lemon grass stalk, and the lime shells, squeezing out any remaining juices with tongs.
  7. Garnish each plate with cilantro/parsley and add toasted bread to soak up sauce.
Recipe by Go Dairy Free at