Mussels with coconut, lychees, lemongrass and chilli

Simon Rimmer provides a refreshing and original way to present mussels in this deliciously spicy, Thai-style soup
By Simon Rimmer
Mussels with coconut, lychees, lemongrass and chilli
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 400 g mussels, scrubbed and debearded
  • 1 tbsp white wine
  • 100 g fresh thin egg noodles, cut into 2.5cm lengths
  • 22 stalks lemongrass, finely chopped
  • 4 lime leaves
  • 2.5cm piece ginger, peeled and cut into matchsticks
  • 2 green chillies, deseeded and finely chopped
  • 400 ml tinned coconut milk
  • 8 lychees, peeled
  • zest and juice of 1 limes
  • 2 tbsp chopped coriander
  • nigella seed flatbreads, to serve


1. Discard any mussels with damaged or broken shells, and any open mussels that do not close when sharply tapped with a knife.

2. Place a large, heavy-based saucepan over a medium-high heat. Add the wine, noodles, lemongrass, lime leaves, ginger and chillies.

3. Add the mussels, cover and shake for 2 minutes.

4. Add the coconut milk, cover and cook for a further 2 minutes.

5. Add the lychees and the lime zest and juice and stir.

6. Discard any unopened mussels.

7. Transfer into a large serving bowl, sprinkle with the chopped coriander and serve with Nigella Seed Flatbread.

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