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Steamed Mussels with Coconut–Sake Broth

This quick, comforting dish steams mussels in a fragrant mix of sake and coconut milk, yielding a rich, aromatic broth that tastes far more complex than the effort required. It’s perfect for an easy dinner with crusty bread or a bowl of rice.

50 minFusionEasy
pescatarianseafoodeasygluten-free
Steamed Mussels with Coconut–Sake Broth

Cook's notes

Mussels cook quickly, so have everything prepped before you begin — once they go into the pot, the dish comes together fast. Scrub the shells well, pull off any beards, and discard any mussels that stay open when tapped or any that don’t open after steaming. The broth is the heart of this recipe: coconut milk adds richness, sake keeps it bright, and the fish sauce brings a savory depth that ties everything together. A final squeeze of lime can lift the flavors if you want a little extra brightness. Use full‑fat coconut milk for the best texture, and take care not to brown the aromatics, which can make the broth taste harsh. Serve the mussels immediately while they’re hot and tender, with plenty of bread or rice to soak up the fragrant broth.

Ingredients

  • 2 lb (907g) mussels(900 grams)
  • 1 tbsp (9g) kosher salt(Diamond Crystal)
  • 2 tbsp (30ml) neutral oil(Grapeseed, canola, sunflower, or another mild oil you prefer)
  • 4 piece garlic cloves(thinly sliced)
  • 2 in ginger(thinly sliced)
  • 2 piece yellow or white onion(peeled and cut; slicing gives the best texture)
  • 2 piece Thai bird’s eye or serrano chilies(thinly sliced for a pop of heat and color; use more or less to your liking)
  • 0.5 cup (118ml) dry sake or any dry white wine(use one you’d enjoy drinking; the flavor intensifies as it cooks)
  • 13.5 oz (383g) coconut milk(full-fat)
  • 2 tbsp (30ml) fish sauce(plus more to taste; it really boosts the flavor)
  • 3 tbsp (44ml) freshly squeezed lime juice(plus more to taste)
  • 2 piece scallions(thinly sliced)
  • steamed rice, cooked noodles, or crusty bread(for serving)

Instructions

  1. 1

    Transfer mussels to a bowl, rinse, and submerge in cold water with a spoonful of salt. Soak for 10 minutes to help purge sand.

  2. 2

    Scrub each mussel under cold running water, removing any beards. Rinse and drain well. Cover the cleaned mussels with a damp towel and refrigerate until you’re ready to start cooking.

    Tip: Can usually be stored up to 12 hours.

  3. 3

    Heat the oil in a large Dutch oven over medium‑high until hot. Add the garlic, onion, ginger, and chilies. Cook, stirring, until fragrant and the onions soften, about 2 minutes.

  4. 4

    Add the mussels to the pot and toss to coat them in the aromatics. Pour in the sake and coconut milk. Bring to a rapid boil, cover, and cook — shaking the pot occasionally — until the mussels open, 3–5 minutes. Discard any that stay closed.

  5. 5

    Remove the pot from the heat. Stir in the fish sauce, lime juice, and scallions. Taste and adjust seasoning. Serve immediately.

    Tip: Adjust with lime juice or fish sauce as needed.

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Steamed Mussels with Coconut–Sake Broth — Minsuri | Minsuri