FREE SHIPPING! No minimum purchase required. Contiguous US. Exclusions apply. Learn More

Print this Recipe

Mussels in Coconut Chile Broth

Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels — from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.


Recipe Details

  • Yield: 4 entrée servings or 6-8 appetizer servings
  • Cuisine:
  • Course:
  1. Heat the oil in an Anolon Vesta Cast Iron 5-Quart Round Dutch Oven over medium. Add the shallot, bell pepper and Fresno chilies and cook, stirring occasionally, until slightly softened, about 3-4 minutes. Stir in the garlic and ginger and cook until fragrant, stirring, about 1 minute. Add the brown sugar, fish sauce and salt; cook, stirring, until sugar dissolves, about 30 seconds. Add the coconut milk and lime juice, bring to a simmer and cook 2 minutes. Add the mussels, cover, and cook, stirring occasionally, until the mussels have opened, about 6-8 minutes. Discard any mussels that haven’t opened. Stir in the cilantro.
  2. Divide the mussels and broth among 4 bowls and serve with crusty bread.

Recommended Product

Stay Connected: Facebook Twitter Pinterest
Skip to content