Coconut & Sweet Chili Steamed Mussels with Lentils are easy to prepare and cook quickly. Enjoy them as a starter or as your main dish.
There are many reasons why mussels are good to eat. They’re delicious, of course, but they’re also environmentally friendly and sustainably cultivated. Read more about the environmental benefits of mussels and other shellfish.
If you haven’t tried cooking mussels at home before this recipe is an easy one to start with. The lentils can be omitted, although they’re a delicious addition. You can serve these over rice or rice noodles or eat them with crusty bread to sop up the tasty broth.
Coconut & Sweet Chili Steamed Mussels with Lentils
Slightly adapted from Canadian Lentils
Ingredients:
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2 Tbsp. minced onion
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1 small garlic clove, minced
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1 can of coconut milk
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3 Tbsp. chili sauce*
- 1-3 tsp. Thai curry paste
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½ cup split red lentils
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2 lbs (1 kg) live mussels
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2 Tbsp. chopped fresh cilantro
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Juice of half a lime
*I have made this recipe with both Thai sweet chili sauce and American-style chili sauce and I prefer the version made with American-style chili sauce (found near the ketchup in the grocery store.) When I use the Thai chili sauce I like to add a little Thai curry paste too.
Instructions:
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Combine onion, garlic, coconut milk, chili sauce, and lentils in a large pot.
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Heat to a simmer for 4 minutes with the lid on, stirring a few times.
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Add mussels to the pot and stir well. Cover and cook on medium-high heat for 7-10 minutes, or until mussels are fully cooked.
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As the mussels are cooking shake the pot every few minutes to move the mussels around and to prevent the lentils from sticking to the bottom.
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Once mussels are cooked, stir in fresh cilantro and lime juice.
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Serve at once.
Your recipe sounds fabulous. I cook mussels frequently as they are farmed sustainably close to us on Saltspring Island (I live on Vancouver Island). I have a recipe for Thai mussels on my blog, but I've never added lentils. Great idea! Thanks for sharing it!