Home / Recipes / Asian Recipes

Lemongrass & Coconut Cream Grilled Mussels

ByRasa Malaysia

5 from 1 vote

Published Jul 05, 2013

Updated Sep 23, 2024

Recipe IndexRecipe

Lemongrass and Coconut Cream Grilled Mussels – My recipe is quick and easy, and I love pairing these Lemongrass and Coconut Cream Grilled Mussels with cold beer as they are absolutely delightful and addictive.

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

I hope everyone have had a great July 4th celebration.

This July 4th marks the 7th anniversary of Rasa Malaysia. Yep, seven years ago on July 4th, 2006, I started Rasa Malaysia as a hobby.

Never have I thought that this humble blog has flourished into something so big and meaningful…I have to thank you—my readers.

Thanks for staying with me and your tremendous support all these years, and I hope to be serving you more easy and delectable recipes in many years to come.

Thank you!

Anyway, everything has been going very well for me on Rasa Malaysia and I am so excited that I am one of the contributors to the launch of KithenAid’s new blog “Kitchenthusiasts.”

My challenge was “Rock a Cookout” with KitchenAid Outdoor Grill.

Summer is in full swing now and I’m sure everyone has many summer BBQ’s to attend to.

To me, there is nothing more fun—and delicious—than having your friends and family together for a summer cookout with an outdoor grill.

While chicken, steak, and burgers are popular, I wanted to challenge myself to rock a cookout with fresh mussels.

Mussels are briny and they are especially enticing—and aromatic— when grilled over fire.

My recipe is quick and easy, and the total prep time and cook time are short so you can have more fun mingling with your friends and family instead of manning the grill all day long.

I love pairing these Lemongrass and Coconut Cream Grilled Mussels with cold beer as they are absolutely delightful and addictive.

Frequently Asked Questions

What To Serve With Lemongrass & Coconut Cream Grilled Mussels

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Asian Cucumber Salad

Asian Five-Spice Chicken

Asian Garlic Butter Shrimp

Asian Slaw

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.

5 Secrets to 20-Minute Dinners

FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!

Please enable JavaScript in your browser to complete this form.

Name

Email *

Yes, I want it

SaveSaved Pin Print

5 from 1 vote

Lemongrass & Coconut Cream Grilled Mussels

By: Bee Yinn Low

Lemongrass & Coconut Cream Grilled Mussels – My recipe is quick and easy, and I love pairing these Lemongrass and Coconut Cream Grilled Mussels with cold beer as they are absolutely delightful and addictive.

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients  

1x2x3x

• ▢ 2 lbs (1kg) 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

Cook ModePrevent your screen from going dark

Instructions 

• Scrub and debeard the mussels, then rinse them thoroughly with water a few times. Drain and pat dry with paper towels, then set aside.
• Use only the bottom white part of the lemongrass, about 5 inches (12 cm) in length. Grate the lemongrass using a zester or grater. Finely mince the garlic and chop the seeded red chili.
• Add the lemongrass, garlic, and red chili to the coconut cream. Squeeze the juice from two lemon wedges into the mixture and stir to combine well. Save the remaining lemon wedges for grilling.
• Lay the mussels on a sheet of aluminum foil and drizzle olive oil over them. Make sure the mussels are nicely coated with the oil. The olive oil adds a lovely glossy sheen and aroma to the grilled mussels.
• Fire up the KitchenAid grill on high heat to 300°F (176°C). Arrange half of the mussels and some lemon wedges on the grill. Cover the grill and cook for about 3-4 minutes or until the shells open. Using a barbecue brush, add the coconut cream mixture to the mussels. Turn the lemon wedges to grill the other side.
• Cover the KitchenAid grill and cook for another 1-2 minutes. Remove the mussels from the heat and repeat with the remaining mussels. Transfer the grilled mussels and lemon wedges to a serving platter and serve immediately.

Nutrition

Serving: 4people, Calories: 287kcal, Carbohydrates: 13g, Protein: 28g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 64mg, Sodium: 665mg, Potassium: 814mg, Fiber: 1g, Sugar: 1g, Vitamin A: 476IU, Vitamin C: 49mg, Calcium: 71mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!