Mussels Cooked in White Wine With Thai Basil Coconut Sauce

“This Thai mussel recipe makes a great appetizer or main course. Fresh mussels are steamed in white wine, then a basil-coconut sauce is poured over. Fresh red chillies, coriander, and more basil are sprinkled are added at the end for a seafood dish that is easy to make and tastes divine. Served with a nice wine, it makes a great dish for a romantic evening at home. From”

Ingredients Nutrition


  1. First, make the sauce. Place all sauce ingredients in a food processor. Process well.
  2. Pour a little oil into a wok or a large, deep frying pan. Add the galangal (or ginger), shallots, ginger, and garlic.
  3. Stir fry 1-2 minutes over medium-high heat, until shallots are cooked. (Note: add a little of the white wine if wok/pan becomes too dry).
  4. Add the white wine to the wok/grying pan. Add the mussels, stir well, and then cover with a lid. Allow to "steam" cook in this way for 2-3 minutes.
  5. Take off the lid and stir gently. If most of the mussels have opened, they are ready to eat. If not, try replacing the lid and allowing them to cook another minute.
  6. Remove lid and add the basil-coconut sauce. Reduce heat to low and stir gently. As soon as the sauce is warm, this dish is ready.
  7. To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with red chilli (if using), basil leaves, and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the sauce. Enjoy with a bottle of nice wine and loved one.

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