Coconut–Ginger Thai Basil Mussels over Rice + Quick-Seared Bok Choy
Sweet, briny, and aromatic: wild mussels steamed in coconut milk with ginger and Thai basil, then ladled over fluffy rice with quick-sautéed bok choy. It’s fast, cozy, and feels like takeout—in a good way.
Back to full listIngredients
- Fresh Wild Mussels (never frozen; sustainably sourced) ~1 lb $6.99/lb (sale)
- Organic Baby Bok Choy ~1/2–3/4 lb, halved lengthwise $3.99/lb
- Organic Ginger Root 1 Tbsp finely grated $5.99/lb
- Simple Truth Organic® Thai Basil Container 1/2 cup loosely packed leaves (plus extra to finish) $2.79
- Organic Long English Cucumber (optional, for a quick side) 1/2 cucumber, thinly sliced $3.99
Instructions
- Prep: Rinse and scrub ~1 lb mussels; pull off beards; discard any cracked or open mussels that don’t close when tapped. Grate 1 Tbsp ginger. Mince 2 garlic cloves. Halve ~1/2–3/4 lb bok choy lengthwise. Rinse 1/2 cup Thai basil leaves.
- Stove (rice): Cook 1/2 cup dry jasmine rice (or other rice) according to package (typically 1/2 cup rice + 3/4 cup water, simmer 15 minutes; rest 5).
- Stove (steam mussels): In a medium pot with a lid, heat 1 Tbsp neutral oil over medium. Add 1 Tbsp grated ginger and 2 minced garlic cloves; cook 30 seconds until fragrant. Add 1–2 tsp red curry paste (optional) and stir 15 seconds.
- Stove: Pour in 1 cup coconut milk (light or regular) + 1/2 cup water (or broth) + 1 Tbsp fish sauce (or 1/2 tsp salt) + 1 tsp brown sugar. Bring to a lively simmer.
- Stove: Add the cleaned ~1 lb mussels, cover, and steam 5–7 minutes, shaking the pot once or twice, until mussels open. Turn off heat. Stir in juice of 1/2 lime (or 1 Tbsp lemon) and 1/2 cup Thai basil leaves. Discard any mussels that remain closed.
- Stove (bok choy): In a skillet, heat 1 Tbsp oil over medium-high. Add bok choy cut-side down, sprinkle with 1/2 tsp salt, and sear 2–3 minutes until browned. Flip, add 2 Tbsp water, cover, and steam 2 minutes until tender-crisp.
- Optional quick cucumber side: Toss thin-sliced 1/2 English cucumber with a pinch of salt, 1 tsp sugar, and 1 Tbsp rice vinegar; let sit while you finish.
- Serve: Spoon rice into bowls, top with bok choy, then ladle coconut-ginger broth and mussels over. Finish with extra Thai basil and lime wedges.
Health notes: ~650–800 kcal per serving (depends on rice and coconut milk amount). Healthiness: High-protein, lots of minerals from mussels; moderate saturated fat from coconut—use “light” coconut milk if preferred.
Drink pairing: Wine: Coconut + shellfish love high-acid whites with aromatic lift. Suggested styles: Grüner Veltliner; Albariño; dry sparkling wine. Local(ish) picks in WA: Chateau Ste. Michelle “Cold Creek” Chardonnay (if you want a richer angle) or their Brut sparkling; also keep an eye out for WA Grüner Veltliner producers in local shops.