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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.

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