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Spicy Mussels with Thai Herbs, a main course prepared by the Happy Chief Cook.

Despite the red pepper, the mussels are quite soft of taste.
The mussel sauce that comes from there is delicious creamy.

Preparation time : approximately 35 minutes.
Serves: 2 à 3.


1 lime,
2 kilo mussels,
0.4 liters coconut milk,
0.5 teaspoon ground cardamom,
2 centimeters fresh ginger,
1 stalk lemongrass,
1 red chilli,
3 spring onions,
few sprigs of coriander,
aluminum foil.


Wash the lime clean under cold running water.
Grate the skin of the lemon and set aside.
Cut the lime and squeeze the two halves.

Cut the ginger into thin slices.

Cut the stalk lemongrass into pieces.

Wash the red pepper and cut it in half lengthwise.
Remove the seeds.
Cut the red pepper into thin strips.

Clean the spring onions and cut into thin rings.

Clean the mussels under cold running water and drain well in a strainer.
Remove the broken mussels and the mussels that are open who, after a tap against it, fail to close.


Bring in a large soup pot, the coconut milk with cardamom, ginger, lemongrass, 1 tablespoon lime juice and half of the lime rasp to the boil.

Add mussels and cover the pan.
Cook it in 5 to 8 minutes until done.
Shake it frequently.
Scoop with a slotted spoon mussels from the pan into 2 preheated scales (throw the ones that have not been opened away).
Cover the mussels with aluminum foil and keep warm.

Cut the coriander in the meantime.

Add half of the red pepper, and the remaining the lime juice and the remaining the lime rasp to the cooking liquid and bring to a boil.

Let the cooking liquid on high heat approximately 2 minutes boil until it begins to thicken.

Sieve the cooking liquid and pours it into 2 bowls.

Sprinkle the spring onion, coriander and the rest of the red pepper over the mussels.

Serve the bowls with mussels, along with mussel sauce in small bowls.


This mussel dish is also delicious cold, for instance as an appetizer at a garden party.
After preparation, leave the mussels to cool and store them in the refrigerator until use.
Serve the mussels in a half shell with a little mussel sauce on top on big plates: that eats easy and it will look beautiful.


Prepared by the Happy Chief Cook. Posted March 30, 2011.