🥥 Thai Coconut & Lemongrass Mussels (Hoi Nang Rom) – Exotic, Creamy & Spicy

 Why You’ll Love It: Plump mussels steamed in fragrant coconut-lemongrass broth with chili and lime—ideal for “Thai seafood recipes,” “coconut curry mussels,” and “exotic appetizers.”

Ingredients (serves 4)

1. 2 lbs (900 g) fresh mussels, scrubbed & debearded

2. 1 can (14 oz) coconut milk

3. 2 stalks lemongrass, bruised & cut into 2″ pieces

4. 3 kaffir lime leaves, torn

5. 2 Thai chilies, sliced (adjust to taste)

6. 3 garlic cloves, smashed

7. 1″ ginger, sliced

8. 1 tbsp fish sauce

9. 1 tsp palm sugar (or brown sugar)

10. 2 tbsp lime juice

11. Handful fresh cilantro & Thai basil, for garnish

Instructions

1. Infuse the Broth: In a large pot, combine coconut milk, lemongrass, lime leaves, chilies, garlic, and ginger. Bring to a gentle simmer (do not boil hard) for 5 min.

2. Steam Mussels: Add mussels and fish sauce; cover and steam 5–7 min until mussels open.

3. Finish Flavors: Stir in palm sugar and lime juice. Remove and discard any unopened mussels.

4. Serve: Ladle mussels into deep bowls with broth. Scatter cilantro and Thai basil on top. Serve with steamed jasmine rice or crusty bread to soak up the broth.

Pro Tips

• Broth Balance: Taste before adding mussels—adjust fish sauce or sugar for sweet-salty harmony.

• Aromatics: Lightly bruise lemongrass to release oils without overpowering.

Final Thoughts

These Thai Coconut & Lemongrass Mussels transport readers to Southeast Asia with every spoonful. Their exotic broth and glossy shells are SEO magnets for “coconut curry” and “mussels recipes.” Tag #DaillyRecipes when you share this fragrant delight!