Mussels in ginger, coconut and red chilli broth

Name: Mussels in ginger, coconut and red chilli broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6
Cuisine: Indian recipes
Ingredients: 1kg whole mussels (in their shells), cleaned; 100g unsalted butter; 2 onions, chopped; 2 red bird’s eye chillies, deseeded and finely chopped; 30g fresh ginger, peeled and finely grated; 4 large garlic cloves, finely chopped; 2 lemongrass stalks, split lengthways and lightly bruised; 150ml dry white wine; 250ml fish stock; 400ml tin full-fat coconut milk; 2 tbsp coconut cream; Juice 1 lime, to taste; 3 tbsp chopped coriander leaves

By: Roopa Gulati

Published: 17 Apr 25
Updated: 26 May 25

These fragrant mussels in ginger, coconut and red chilli broth make a simple but elegant supper. The recipe is taken from Indian Kitchens by Roopa Gulati (Bloomsbury £26), a delicious. Book of the Month.

Flavour-packed dish: “I love the gentle coconutty backdrop of this broth, and the way it accommodates aromatic lemongrass, chillies and zesty fresh ginger,” say Roopa.
Authentic recipe: This dish hails from south India. “Pondicherry (more recently known as Puducherry) used to be a French colony and classic dishes of French heritage have evolved over the years to reflect the taste preferences of residents. This is an area famed for its fish and seafood.”
Sustainable ingredients: Did you know rope-grown, farmed mussels are good for the environment (and for us)? Find out more about why mussels are the least selfish shellfish.

Browse more delicious Indian recipes.

Serves 6
Prep time 15 min. Cook time 25 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

1kg whole mussels (in their shells), cleaned
100g unsalted butter
2 onions, chopped
2 red bird’s eye chillies, deseeded and finely chopped
30g fresh ginger, peeled and finely grated
4 large garlic cloves, finely chopped
2 lemongrass stalks, split lengthways and lightly bruised
150ml dry white wine
250ml fish stock
400ml tin full-fat coconut milk
2 tbsp coconut cream
Juice 1 lime, to taste
3 tbsp chopped coriander leaves

Method

Clean the mussels under cold running water – give any open ones a firm tap against the worksurface and discard any that don’t close.
Melt the butter in a large saucepan over a very low heat. Add the onions, chillies, ginger, garlic and lemongrass, cover the pan, then cook for 15 minutes to soften without colouring.
Add the wine, turn the heat to medium and reduce the liquid by half. Pour in the stock and bring the liquid to the boil, then tip in the mussels. Increase the heat to high, cover and cook for 5-7 minutes until the shells have opened. Discard the lemongrass.
Whisk the coconut milk and coconut cream until smooth, then pour it into the broth and bring to a simmer. Season with salt and black pepper, sharpen with lime juice and stir in the coriander leaves before serving.

Recipe from April 2025 Issue

Nutrition

Nutrition: per serving

Calories: 415kcals
Fat: 30g (20g saturated)
Protein: 23g
Carbohydrates: 7.6g (5.2g sugars)
Fibre: 1.6g
Salt: 1.6g

Fancy getting a copy in print?

Subscribe to our magazine

Mussels in ginger, coconut and red chilli broth

Ingredients

Method

Nutrition

Tamarind and coconut mussels with rice

Mussels with ‘nduja, fennel and oregano

Rick Stein’s arroz verde (green rice with garlic, parsley and mussels)

Red Thai spicy mussels

Mussels Spanish-style

Grilled miso, lime and ginger mussels

More to discover

Mussels in ginger, coconut and red chilli broth

Ingredients

Method

Nutrition

Or, how about...?

Tamarind and coconut mussels with rice

Mussels with ‘nduja, fennel and oregano

Rick Stein’s arroz verde (green rice with garlic, parsley and mussels)

Red Thai spicy mussels

Mussels Spanish-style

Grilled miso, lime and ginger mussels

More to discover