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Everyday and Special Occasions Homemade Meals

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Thai style ginger and garlic mussels, spicy shelled mussels for a delicious quick meal!

This time I cooked them Asian style with garlic, ginger and coconut milk, served them over jasmine rice, a delicious weekday meal or starter if you have guests.

I found these cooked shelled mussels in the freezer of my supermarket, so handy! Actually they are just steamed and unflavored, which makes them such a versatile product to cook!

These mussels thaw very quickly, 30 to 45 minutes, you can rinse them with cold water to activate the thawing process, and since they’re already cooked you only need to re-heat them.

If you can only find mussels with their shells, this sauce would be delicious together too!

If you like Asian style recipes,  you might like my Chicken Curry Coconut Stir Fry or if you're looking for fish and seafood recipes, click on my fish hashtag for a variety of recipes for all occasions.

  • 4 servings
  • Easy
  • 0 h 45

Recipe :


17.6 oz. (500 g.) frozen shelled mussels, thawed


2 cloves garlic, crushed

2 tbsp. white wine

1 tbsp. fish sauce

1 tbsp. soy Sauce

1 tsp ginger powder

1/2 tsp sugar

1 tsp Sriracha, optional

1 cup (240 ml) coconut milk

Salt and pepper to taste

Some vegetable oil for cooking


Into a frying pan, heat some vegetable oil on medium/high heat, add the mussels and cook for about 2 minutes, remove from the pan and set aside, keep the released water if any

Add all the ingredients for the sauce except coconut milk, cook for about 3 minutes

Add the coconut milk, bring to boil and cook for about 1 minute, season with salt and pepper, taste and adjust seasoning if necessary

Put the mussels back in the pan just to re-heat and sprinkle with basil or parsley 

Serve with Thai or jasmine rice


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  • Guest - Catherine Brown

    I like Thai style ANYTHING, so I bet these are delicious! I don't think I've ever seen frozen muscles, I'll have to look more closely for them. :-)

  • Thanks so much Catherine, Thai cuisine is really one of a kind! :D

  • Guest - Julie

    I don't think I've ever seen mussels cooked without their shells - it makes for an easier eating of this dish. I love mussels cooked in coconut milk. Can't wait to try this recipe out!

  • Thanks Julie, I hope you like it! :)

  • Guest - Jacklyn

    Mmm I love mussels and these sound so delicious! Making these very soon!

  • Thanks so much Jacklyn, hope you like it! :D

  • Guest - Jill

    I made this for my mom and she loved it! We live beside an Asian supermarket and one day she came home with a huge bag of frozen mussel meat... occasionally she would microwave a few mussels for her dinner but other than that we didn’t know what to do with them... this recipe fit the bill... The ingredients are quite simple and easy to find... I used fresh ginger instead of ginger powder, omitted the Sriracha (because we didn’t have any) and used a small can of coconut milk, 165 ml (first time using coconut milk)... it was delicious! I didn’t use any salt or pepper to taste as the soy and fish sauces added enough already... I thought the result was still a bit salty but it worked well on rice... perhaps using a larger can of coconut milk would have diluted the saltiness... definitely a keeper!... :D

    from Hamilton, ON, Canada
  • Guest - Patty

    Guest - Jill

    Thanks so much Jill! Sometimes the released water from mussels is very salty, that depends on brands and how they cooked the mussels, perhaps next time don’t use the released water or as you mention more coconut milk ?

  • Guest - Elaine

    Another winning recipe Patty! I love mussels and this looks fabulous!

  • Thanks so much Lainey, glad you like them! :D