Mussels in Coconut Chile Broth

By Marge Perry & David Bonom

Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels—from Jacques Pepin's books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.

  • Yield: 4 entrée servings or 6-8 appetizer servings
  • Cuisine: French
  • Course: Entrée

All you need for this recipe and more...


Canola Oil


Crusty bread

fish sauce

fresh lime juice

garlic cloves

large Shallot

medium red bell pepper

minced fresh ginger


red Fresno chilies


Unsweetened coconut milk


  1. Heat the oil in a cast iron Dutch oven over medium. Add the shallot, bell pepper and Fresno chilies and cook, stirring occasionally, until slightly softened, about 3-4 minutes. Stir in the garlic and ginger and cook until fragrant, stirring, about 1 minute. Add the brown sugar, fish sauce and salt
  2. Divide the mussels and broth among 4 bowls and serve with crusty bread.