Southeast Asia Thai Mussel Salad

Recipe courtesy of Mark Bittman
TOTAL TIME: 18 min
Prep: 5 min
Inactive Prep: 3 min
Cook: 10 min
YIELD: 4 to 6 servings


  • 4 pounds mussels, well scrubbed and de-bearded *
  • 1/4 cup coconut milk
  • 2 tablespoons fresh-squeezed lime juice
  • 2 to 3 tablespoons fish sauce, or to taste
  • Zest of 1 lime
  • 1 (or 1/2) fresh Thai chiles, minced
  • 1 cup mung bean sprouts
  • 1 cup cucumber, diced
  • 2 scallions, white and light green parts only, cut thinly at an angle
  • 1/2 cup red bell pepper, diced
  • 1/2 cup chopped fresh cilantro
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Put mussels in a large pot with a lid. Pour 1/4 cup water over all, cover, bring to a boil, then reduce heat to maintain a steady bubble (you will hear it and see some steam escaping). Shake pot now and then.

Meanwhile, combine coconut milk, lime juice, fish sauce, lime zest, and chiles in a large bowl; add bean sprouts, cucumber, scallions, and red pepper.

Mussels will be done in 5 to 10 minutes, or when all or most of the shells have opened. Remove and let cool slightly, reserving cooking liquid. (If there is a great deal, reduce it while you shuck mussels.)

When mussels are cool enough to handle, remove them from their shells and add them to bowl with vegetables and dressing. Add cilantro and as much of the reserved cooking liquid as you need to make mixture saucy. Toss well to combine, adjust seasonings, and serve, or refrigerate up to a few hours.

*Cook's Note: There is an excellent tutorial by "The Kitchen"

Serves: 4; Calories: 447; Total Fat: 13.5 grams; Saturated Fat: 4.5 grams; Protein: 56 grams; Total carbohydrates: 23 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 127 milligrams; Sodium: 2000 milligrams

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