Photo of Thai spiced mussels with coconut & chilli broth by WW

Thai spiced mussels with coconut & chilli broth

Points® value
Total Time
30 min
20 min
10 min
This fragrant seafood soup teams Thai flavours with fresh mussels in a delicious coconut broth.


Mussels weighed with Shells

500 g

Coriander, fresh

1 tablespoon(s)

Mint, Fresh

1 tablespoon(s)

Vegetable Oil

2 teaspoon(s)

Spring Onions

2 medium


2 clove(s)

Chilli, green or red

½ individual

Root Ginger

1 inch slice(s)

Lemon grass stems

1 individual

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Fish stock pot

½ pot(s), unprepared, 150ml stock

Light Brown Sugar

2 teaspoon(s)

Thai Fish Sauce

2 tablespoon(s)

Lime Juice, Fresh

2 tablespoon(s)


1 medium, zest


  1. Scrub the mussels, tug away any beards and discard any that are cracked or don’t close when tapped gently on the kitchen counter. Roughly chop the coriander and mint leaves; then chop the coriander stalks.
  2. In a large pan, heat the oil over a medium heat and fry the spring onions, garlic, chilli and ginger for 1-2 minutes. Add the coriander stalks and reduce the heat to low.
  3. Meanwhile, trim the lemon grass and peel and discard the outermost layer. Bash with a rolling pin, then chop finely and add to the pan.
  4. Stir in the coconut milk, stock, sugar, fish sauce and lime juice and zest. Bring to the boil then reduce the heat and add the mussels. Cover with a lid and cook for 3-4 minutes, until the mussels have opened. Discard any that remain shut. Stir through most of the coriander and mint leaves
  5. Divide between large bowls and serve garnished with the remaining coriander and mint.