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Lemongrass & Coconut Cream Grilled Mussels

Lemongrass and Cococnut Cream Grilled Mussels


Lemongrass and Coconut Cream Grilled Mussels Recipe

Serves 4 | Prep Time: 20 Minutes | Cook Time: 10 Minutes


2 lbs live mussels, scrubbed and debearded
1 lemongrass
2 cloves garlic
1 red chili, seeded
1 lemon, cut into wedges
1/3 cup coconut cream (preferred) or coconut milk
2 tablespoons olive oil


Scrub and debeard the mussels, rinse with water thoroughly for a few times. Drained and pat dry with paper towels, set aside.

Use only the bottom white part of the lemongrass, about 5-inch length. Use a zester/grater to grate the lemongrass.

Finely mince the garlic and finely chop the seeded red chili.

Add the lemongrass, garlic, and red chili into the coconut cream. Squeeze the juice from two lemon wedges into the coconut cream mixture, stir to combine well. Save the remaining lemon wedges for grilling.

Lay the mussels on a sheet of aluminum foil, drizzle the olive oil on the mussels. Make sure that the mussels are nicely coated with the oil. The olive oil adds a nice glossy sheen and aroma to the grilled mussels.

Fire up the KitchenAid grill on high heat, to 300°F. Arrange half of the mussels and some lemon wedges on the grill. Cover the grill and grill for about 3 – 4 minutes or until the shells are open.

Using a barbeque brush, add the coconut cream mixture onto the mussels. Turn the lemon wedges to grill the other side.
Cover the KitchenAid Grill and grill for another 1 – 2 minutes. Remove the mussels from the heat and repeat the steps above for the remaining mussels.

Transfer the grilled mussels and lemon wedges to a serving platter and serve immediately.

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4 COMMENTS... read them below or add one

  1. This is lovely! I like to throw a lemongrass stalk, ginger & cili padi into the wok as I steam up my mussels/shellfish. So fragrant. Next time, I’ll add some coconut milk.

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