Coconut Chilli Mussels


Preparation info

  • Difficulty


  • Serves


    as a light starter or lunch

Appears in

This gives a dub-it-up Caribbean twist to the French classic moules marinières. Fabulocious!


  • 2 kg (4 lb 8 oz) mussels
  • 400 ml. can coconut milk,
  • 2 red onions, thickly sliced
  • 4 spring onions, green parts only, thickly sliced
  • 2 garlic cloves, finely chopped
  • 1 hot red chilli (ideally Scotch Bonnet), seeds left in or removed, depending on how hot you like it, finely chopped
  • finely grated zest and juice of 1 unwaxed lime
  • 2 tbsp. chopped fresh coriander leaves, to garnish (optional)
  • crusty bread, to serve (optional)


  1. Prepare the mussels by scrubbing them under running water and pulling away the beard’ (the threads coming out of the side of the shell). Discard any that are cracked, or that are open and do not close when tapped on the side of the sink.
  2. Pour the coconut milk into a large casserole that has a lid, and add the red onions, spring onions, garlic, chilli, lime zest and juice. Simmer over a gentle heat for 15 minutes.
  3. Add the mussels to the casserole, put on the lid and allow to steam over a low heat for 5-8 minutes, giving them a shake or a stir a few times. Check the shells are open and the shellfish are cooked.
  4. Spoon the mussels into 4 large bowls, discarding any that haven’t opened. Spoon over the liquor. Sprinkle with the fresh coriander leaves and serve with crusty bread, if you like.