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Slow-Cooker Thai Coconut Mussels

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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 15 min
  • Yield: 4 servings
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1 cup chicken stock

1 tablespoon fish sauce, plus more if needed

2 cloves garlic, grated with a rasp grater

1 small Thai bird chile, chopped 

1 stalk lemongrass, smashed with a knife 

1 shallot, minced 

2 pounds fresh mussels, cleaned, scrubbed and debearded 

1 1/2 cups unsweetened coconut milk 

1/2 cup fresh cilantro leaves 

Zest of 1 lime plus 1 tablespoon lime juice 

Crusty Gochujang Garlic Bread, recipe follows

Crusty Gochujang Garlic Bread:

1 stick salted butter, at room temperature

2 tablespoons gochujang 

1 clove garlic, grated with a rasp grater

1 crusty baguette, sliced in half horizontally 


Special equipment:
a 6- to 8-quart slow cooker
  1. Add the stock, fish sauce, garlic, chile, lemongrass and shallot to a 6- to 8-quart slow cooker, cover and cook on high for at least 2 hours. Add the mussels and coconut milk and continue to cook on high, covered, until the mussels open, another 15 to 20 minutes. Discard any unopened mussels. Stir in the cilantro and lime zest and juice. Add more fish sauce if desired.
  2. Ladle into bowls and serve with Crusty Gochujang Garlic Bread.

Crusty Gochujang Garlic Bread:

  1. Preheat the broiler. Mix together the butter, gochujang and garlic in a small bowl. Smear the butter mixture on the baguette halves and place on a baking sheet. Broil until golden and crispy, 3 to 5 minutes.
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