Thai Style Mussels and Clams

Cooking surfaces

BBQ Temperature

Main ingredient

Cook Type


Pan cook


Using a saucepan or a dutch oven on the Big Green Egg is an excellent way of adding a little smoke and theatre to dishes you’d normally only cook on a hob. I’ve cooked this Thai Style Mussels dish several times at Big Green Egg demos and it goes down extremely well with people willing to give selfish a go. Having said that I’m amazed at how many people just won’t even try mussels.

For this recipe I also used some beautiful New Zealand clams because I could, this is great with just mussels though.


  • 1Kg de-bearded Mussels
  • 500g clams
  • 2 banana shallots finely chopped
  • 2 tbsp groundnut oil
  • 2 cloves garlic chopped
  • 1 thumb sized piece of ginger finely chopped
  • 1 stick of lemongrass finely chopped
  • 1 red chilli (add more if you want it really fiery)
  • 1 tbsp palm sugar
  • 2 tbsp fish sauce
  • 1 tin coconut milk
  • 5 -6 leaves of Thai basil
  • Fresh coriander to garnish
  • 1 lime


  1. Setup your Egg to cook at 180°C in a direct configuration with the stainless grid.
  2. Preheat your Dutch Oven or pan with the groundnut oil.
  3. Throw in the shallot, garlic, chilli, ginger and lemongrass and sauté for about 5 mins until the shallot is tender.
  4. Add you mussels, clams, palm sugar and half of your coconut milk. Cook for about 3-4 mins until the mussels and clams have opened.
  5. Now add the fish sauce and squeeze in the juice of a lime.
  6. Add the thai basil and coriander and stir through, taking off the Egg.
  7. Serve with some crusty bread.



Give this a go, it’s a cracking dish and so easy to make.

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