Sudachi Coconut Mussels

A bold, aromatic dish infused with Thai flavors and elevated with the bright acidity of Sudachi 100% Juice. Serve it with crusty bread to soak up every last spoonful.

see recipe below Step by step video
Bowl of steamed mussels in coconut broth with Thai basil, a YUZUCO 100% Sudachi Juice bottle and crusty bread on a wooden table

Ingredients

Serves 2
  • 1 tbsp 100% Sudachi Juice
  • 1 lb mussels (clean scrubbed and debearded)
  • 2 cloves garlic - roughly chopped
  • 14 oz coconut milk
  • 1 tbsp fish sauce
  • Thai basil (to taste)
  • Bird’s eye chilis (to taste)
  • Crusty bread (for serving)

Instructions

Step 1
Add oil to a large pot and sauté garlic until fragrant.
Step 2
Add mussels, coconut milk, fish sauce, Thai basil, and bird’s eye chilis.
Step 3
Lower heat to medium-low, cover, and cook for 4–5 minutes until mussels have opened.
Step 4
Finish with Sudachi 100% Juice and serve hot with crusty bread.

In this recipe

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Front view of Sudachi juice bottle showing pale yellow juice and YUZUCO label on white background
Front-facing round bottle of Sudachi juice with YUZUCO label on painted ceramic plate with scallions
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