Coconut & Scotch Bonnet Steamed Mussels
A tropical twist on a classic dish—creamy, spicy, and packed with island soul.
These mussels are steamed in a coconut broth kissed with thyme, garlic, and that bold scotch bonnet heat. It’s the kind of dish that feels fancy but hits like home.
This isn’t just seafood—it’s Caribbean comfort in a bowl. Coconut milk brings creaminess, scotch bonnet brings the heat, and lime finishes it off with brightness.
It’s bold, balanced, and begging to be dipped into.
Serves: 2 | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Ingredients
For the Mussels:
1kg fresh mussels (cleaned, debearded)
1 tbsp olive oil or coconut oil
2 cloves garlic, minced
1/2 small onion, finely chopped
1/2 scotch bonnet (finely chopped, seeds removed for less heat)
200ml coconut milk
1/4 cup vegetable stock or water
1 sprig fresh thyme (or 1/2 tsp dried thyme)
Juice of 1/2 lime
Salt & pepper to taste
Optional Garnish:
Chopped coriander or parsley
Lime wedge for serving
METHOD
1. Prep the Mussels
Scrub the mussels clean and remove any beards. Discard any that are cracked or don’t close when tapped.
2. Build the Base
In a large pot, heat oil over medium. Sauté garlic, onion, and scotch bonnet for 2–3 mins until fragrant. Add thyme, coconut milk, and stock. Stir and bring to a simmer.
3. Steam the Mussels
Add mussels to the pot. Cover and steam for 5–7 mins, shaking the pot halfway through. When all shells are open, finish with lime juice and season with salt & pepper. Discard any unopened ones.
4. Serve It Up
Ladle mussels and broth into a shallow bowl. Garnish with herbs and lime.
Optional: pair with jasmine rice, toasted bread, or sweet potato mash.
💡 Fork My Tips
🔥 Serve with jasmine rice, plantain, or sweet potato mash
🌿 Garnish with coriander and lime
💬 Want a twist? Stir in some spinach or spoon it over coconut rice
📣 Let’s Forkin’ Connect
Tried this recipe? Tag me on TikTok [@forkmyday] and show off your spicy shell game 🔥🐚
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