Mussels in Coconut Broth






  • 1 tbs Butter
  • 1 Finely chopped Brown onion
  • ½ Bunch Coriander – stalks finely chopped and leaves roughly chopped
  • 4 Garlic Cloves- Finely Chopped
  • 1 Leek-Sliced
  • 1 Long red chilli (optional) – deseeded and finely chopped *
  • ½ Bunch English spinach – roughly chopped
  • 400ml Coconut cream/milk
  • ½ cup Chicken stock
  • Splash White wine (optional)
  • 500g Mussels – Vacuum sealed bag from fishmonger
  • ½ Lemon - juiced
  • Sea salt
  • Black pepper

This recipe morph from a recipe my dad used to cook when I was growing up in the UK – I remember thinking it was extremely ‘fancy’ eating mussels as a kid but this recipe is neither fancy nor expensive to make BUT it is yum!



  1. In a large fry pan heat the butter on med heat
  2. Add the onion, coriander stalks, chilli* and garlic and cook til softened.
  3. Add the chopped leek and add the stock and/or white wine and turn up the heat.
  4. Add the spinach, coconut cream and stir.
  5. Add the mussels and ensure to coat the mussels with the sauce.
  6. Pop the lid on and cook for 5-6 min on medium heat.
  7. Once the mussels are open they are ready – serve in a deep bowl and garnish with some coriander leaves and a squeeze of lemon
  8. Enjoy mus-in-coconut-broth


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