Mussels in Coconut Chile Broth

By: Marge Perry & David Bonom

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


  • 2 tablespoons canola oil
  • 1 large shallot, about 1/2 cup
  • 1 medium red bell pepper, cut into 1 1/2-inch x 1/4-inch thick slices
  • 2 red Fresno chilies, sliced crosswise into thin circles
  • 5 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons dark brown sugar
  • 1 tablespoon fish sauce
  • 1/4 teaspoon salt
  • 1 (14.5-ounce) can unsweetened coconut milk
  • 2 tablespoons fresh lime juice
  • 4 pounds mussels, scrubbed and de-bearded
  • 1/4 cup chopped cilantro, chopped
  • Crusty bread, for serving


  1. Heat the oil in an Anolon® Vesta Cast Iron 5-Quart 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; cook, stirring, until sugar dissolves, about 30 seconds. Add the coconut milk and lime juice, bring to a simmer and cook 2 minutes. Add the mussels, cover, and cook, stirring occasionally, until the mussels have opened, about 6-8 minutes. Discard any mussels that haven’t opened. Stir in the cilantro.
  2. Divide the mussels and broth among 4 bowls and serve with crusty bread.