# Coconut-Ginger Mussels over Shirataki Noodles > Briny mussels steam open in coconut milk scented with ginger, garlic, and fresh chiles, releasing their juices into a light, savory broth. Shirataki noodles catch the broth underneath, while a generous handful of cilantro and a squeeze of lime keep the bowl bright. - URL: https://www.chezjk.com/recipes/coconut-ginger-mussels-with-shirataki-noodles - Author: Jonathan Katzman - Cooked and photographed: 2023-11-10 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, dairy-free, nut-free, pescatarian ![Coconut-Ginger Mussels over Shirataki Noodles](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ff9f041443849785f.jpg) ## Coconut-Ginger Mussels with Chiles and Cilantro Steaming the mussels directly in the coconut broth captures their briny liquor. Adding lime and most of the cilantro after cooking preserves their fresh aroma and balances the coconut's richness. ### Ingredients - 4 lb live mussels - 1 tablespoon avocado oil - 2 medium shallots, thinly sliced - 4 cloves garlic, thinly sliced - 3 tablespoons peeled fresh ginger, cut into fine matchsticks - 2 red Fresno chiles, thinly sliced; remove seeds for less heat - 1 13.5-ounce can unsweetened full-fat coconut milk - 1/2 cup water - 1 teaspoon gluten-free fish sauce with no added sugar, plus more to taste - 1 large bunch cilantro, tender stems finely chopped and leaves roughly torn, kept separate - 1 lime, half for juice and half cut into wedges ### Instructions 1. Keep the mussels cold until ready to cook. Scrub under cold running water and remove the beards. Discard cracked mussels and any open mussels that do not close when tapped. 2. Heat the avocado oil in a wide, heavy pot over medium heat. Add the shallots and cook for 2–3 minutes until softened without browning. Stir in the garlic, ginger, chopped cilantro stems, and most of the chiles; cook for 1 minute until fragrant. 3. Add the coconut milk, water, and 1 teaspoon fish sauce. Bring to a lively simmer and cook uncovered for 3 minutes, stirring until the coconut milk is smooth. 4. Add the mussels and cover tightly. Steam over medium-high heat for 4–7 minutes, shaking the covered pot once or twice. Begin checking at 4 minutes; transfer opened mussels to a bowl as needed so they stay plump rather than shrinking. Discard any that remain closed after cooking. 5. Remove the pot from the heat. Taste the broth before adding more fish sauce, since the mussels release salty liquid. Add lime juice a little at a time until bright but not sharply sour. 6. Return the opened mussels and any collected juices to the pot. Fold in half the cilantro leaves and serve immediately, reserving the remaining leaves, sliced chiles, and lime wedges for finishing. ### Notes - Use a pot large enough to leave room for the shells to open; divide between two pots if necessary. - The finished broth should be loose and spoonable, not reduced to a thick coconut sauce. Add a splash of hot water if it tastes too salty or concentrated. ## Shirataki Noodle Base Thorough rinsing and a short dry-pan treatment remove excess packing liquid so the noodles do not dilute the mussel broth. ### Ingredients - 800 g drained pure konjac shirataki noodles, gluten-free and without tofu ### Instructions 1. Drain the noodles and rinse thoroughly under cold running water for 1–2 minutes. Cut especially long strands with kitchen scissors. 2. Boil in fresh water for 2 minutes, then drain very well. 3. Place in a wide nonstick skillet over medium heat with no oil. Toss for 3–5 minutes until excess moisture has evaporated and the noodles no longer leave a puddle in the pan. 4. Divide among four warmed deep bowls. When the mussels are ready, spoon a little hot coconut broth over the noodles and loosen them with tongs before adding the mussels. ### Notes - Buy enough packages to yield approximately 800 g after draining; package weights often include substantial liquid. ## Overall Timing / Workflow Preparing the noodles and garnishes first lets the mussels go straight from the pot to the table at their juiciest. ### Instructions 1. 0:00 — Scrub and debeard the mussels, then refrigerate while preparing the aromatics, cilantro, and lime. 2. 0:15 — Rinse and boil the shirataki noodles. Drain and dry them in a skillet while starting the coconut broth in a separate pot. 3. 0:23 — Warm the serving bowls and divide the noodles among them. Set out a bowl for empty shells. 4. 0:25 — Steam the mussels, finish the broth with lime, and assemble the bowls immediately. Total time is approximately 30–35 minutes. ## Plating Deep bowls contain the broth while supporting a generous pile of mussels, with fresh herbs and red chile providing contrast against the dark shells. ### Instructions 1. Loosen the noodles with a little broth, then mound the mussels over them with some open shells facing upward. 2. Ladle the remaining coconut broth around and through the mussels, distributing the ginger and cooked aromatics among the bowls. 3. Scatter generously with the reserved cilantro leaves and sliced chiles. Serve with lime wedges, spoons, forks, and a shared bowl for shells. ## Leftover Path Removing the shells makes leftovers compact and allows the mussel meat to reheat briefly rather than simmering until tough. ### Instructions 1. Remove leftover mussel meat from its shells. Refrigerate the meat with the broth in a shallow airtight container within 2 hours of cooking; store noodles separately and use within 1–2 days. 2. Reheat only the portion needed. Bring the broth to a simmer, add the noodles, then add the mussel meat and heat just until it reaches 165°F without prolonged boiling. 3. Finish with fresh cilantro and lime if available. ### Notes - Discard mussels that remained closed during the original cooking rather than saving them. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.