Asian Coconut Mussels

First we’ll make the asian bbq sauce. This makes about a gallon so divide quantities as needed. I would do it for you but I don’t trust my math and conversion, so it is what it is.

Asian BBQ Sauce Ingredients

  • 1/2 cup sesame oil
  • 1 pint raw ginger (grated or chopped)
  • 1 small can hoisen sauce
  • 3/4 cup soy
  • 3/4 cup rice wine vinegar
  • 1/2 chili garlic sauce (Sambal Oelek)
  • 1 small container chili paste
  • 3/4 cup brown sugar
  • 1/2 cup miso paste
  • water to taste

Step 1

Sautée ginger in oil.

Step 2

Add paste and sauce, then liquids.

Step 3

Slow simmer for one hour.


We won’t need much of the bbq sauce for our serving of mussels. Experiment with it on other foods. Especially ribs!

Mussel Ingredients

  • 1 bag mussels
  • 1/2 shallot diced
  • 1/2 can coconut milk
  • Asian BBQ Sauce
  • 1 lime

Step 1

Clean mussels thoroughly. Dispose of any that are cracked or open.

Step 2

Cook shallots in saucepan with olive oil. Add 1/2 to a full can of coconut milk (depending on desired amount of sauce), add 3-6 tblsps of the asian bbq sauce (depending on amount of coconut milk added). Mix well.

Step 1

Add mussels and cover. They are done once they all open up (about 5 minutes).

Step 1

Serve in a bowl and squeeze a couple wedges of lime over the dish. Garnish with scallions, sesame seeds and a lime wedge.

Serve this with a crusty bread for dipping!