User Rating: 4 / 5 Vote 30

To vote, click on the stars
Thai Style Ginger and Garlic Mussels Pinterest

Thai style ginger and garlic mussels, spicy shelled mussels stir fry recipe! For this recipe, I used frozen shelled mussels, cooked thawed mussel meat briefly and served in a delicious coconut milk sauce, super flavorful, quick and easy, perfect for weeknight dinners or even for entertaining!

I found these cooked shelled mussels in the freezer of my supermarket, so handy! They are just steamed and unflavored which makes them such a versatile product to cook!

I have used these shelled mussels in numerous recipes, to name a few in my Easy Fish and Seafood Stew and my Shrimp Rice Noodles Stir Fry.  

This time I cooked them Thai style with garlic, ginger and coconut milk, served them over jasmine rice, a delicious weekday meal or starter if you have guests.

These shelled mussels thaw very quickly, 30 to 45 minutes, you can rinse them with cold water to activate the thawing process, and since they’re already cooked you only need to re-heat them. You may cook them frozen but then they will release a lot of water, therefore you will need to cook them longer to evaporate all that water and I really don't like my seafood overcooked.

Sometimes the released water is very salty, I recommend that you taste it before seasoning and if it is very salty it is better to discard it!

If you can only find mussels with their shells, this sauce would be delicious together too!

If you like Asian style recipes,  you might like my Chicken Curry Coconut Stir Fry or if you're looking for fish and seafood recipes, click on my fish hashtag for a variety of recipes for all occasions.

  • 4 servings
  • Easy
  • 0 h 45

Recipe :


17.6 oz. (500 g.) frozen shelled mussels, thawed


2 cloves garlic, crushed

2 tbsp. white wine

1 tbsp. fish sauce

1 tbsp. soy Sauce

1 tsp ginger powder

1/2 tsp sugar

1 tsp Sriracha, optional

1 cup (240 ml) coconut milk

Pepper to taste

Some vegetable oil for cooking


Into a frying pan, heat some vegetable oil on medium/high heat, add the mussels and cook for about 2 minutes, remove from the pan and set aside, keep the released water if any

Add all the ingredients for the sauce except coconut milk, cook for about 3 minutes

Add the coconut milk, bring to boil and cook for about 1 minute, season with pepper, taste and adjust seasoning if necessary

Put the mussels back in the pan just to re-heat and sprinkle with basil or parsley 

Serve with Thai or jasmine rice