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Home page>Tips & recipes>Recipes>Thai style mussel soup with coconut milk
Thai style mussel soup with coconut milk

Thai style mussel soup with coconut milk


3 litres of mussels
25cl of coconut milk
1 glass of white wine
2 bunches of coriander
1 bunch of basil
2 lemon grass stalks
1 small red chilli
5 sprigs of thyme
1 lime
salt and pepper


Clean the mussels.

Chop the lemon grass into slices.
Cut the chilli into 4 round slices.
Zest and squeeze the lime.

Cook the mussels until they open with the white wine and the thyme in a Cristel stew pot or preserving pan for larger quantities.

Strain the cooking liquid.
Blend the cooking liquid with the coconut milk.

Add the lemon grass, the lime juice and the zest and continue cooking on a low heat for 20 minutes.

Remove the mussels from their shells.
Add the chilli at the last moment before serving with the chopped herbs and the mussels.
Season to taste.

Cristel products used for the recipe

Saucepan with Lid - Cristel USA
Saucepan with Lid
Strate Removable handle
30/11/2021 10:18:50