These Thai-inspired coconut and basil mussels can be cooked in a pan right on your barbecue. Pour some of the cooking liquid into each serving bowl and serve with plenty of bread to mop it all up.

Yield: Serves 4.



  • ​1 tbsp extra-virgin olive oil
  • 1 tbsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 can (400 mL) coconut milk
  • 1/2 cup julienned carrot
  • 1/2 cup julienned red bell pepper
  • 1/4 cup diagonally sliced green onion
  • 1/4 cup slivered fresh basil
  • 2 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 2 tsp slivered lemon peel
  • 1/4 tsp salt
  • 48 mussels, rinsed and scrubbed
  • 1 tbsp chopped fresh cilantro
  • Baguette slices*


  1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  2. Meanwhile, combine oil, ginger, red pepper flakes and garlic in a large foil pan.
  3. Place pan on barbecue grid on natural gas barbecue. Cook over medium heat until mixture is fragrant, about 3 minutes. Remove pan from barbecue.
  4. Stir in coconut milk, carrots, peppers, onions, basil soy sauce, lime juice, lemon peel and salt. Return pan to barbecue. Bring mixture to a boil.
  5. Add mussels and cover pan tightly with heavy-duty foil. Cook until mussels open, about 7 – 10 minutes. Remove and discard any unopened mussels.
  6. Ladle mussels and cooking liquid into bowls. Sprinkle with cilantro. Serve with baguette slices for dipping.
Nutritional analysis per serving:

341 calories, 25.5 g fat, 17.6 g protein, 12.7 g carbohydrate, 1.5 g fibre, 790 mg sodium