thai mussels

Show off your kitchen skills with quick and gorgeous Thai red curry mussels. Serve with a side of bread for dipping.

Thai Red Curry Mussels

butter

tomatoes,

garlic, pressed

ginger, grated

lite coconut milk (14 oz.)

thai red curry paste

fresh cilantro, chopped

mussels,

Thai basil leaves

Thai fish sauce

lime juice

bread

Melt the butter in a large wok over medium heat.

Add the tomatoes, garlic and ginger and saute for about 2 minutes.

Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine.

Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5 minutes.

Add the basil leaves, fish sauce and lime juice. Cook for another minute.

Serve in a large bowl with a side of french bread for dipping. Sprinkle the remaining cilantro on top.

OMG I can smell that broth simmering! I'm not a big shellfish person either except when it comes to mussels. A little intimidated by the cleaning process, but I will give them a try!

This was WONDERFUL!  It was aromatic with spectacular flavours! We used soy substitute instead of  fish sauce as my husband is on a low sodium diet. It worked well.

These were delicious! Also very easy to make. Lots of extra sauce (even after bread dipping), so I'd say there's space to increase the amount of mussels should your heart desire.
This recipe is a keeper! Thank you!

The rule of thumb for planning a meal of mussels is 1 pound per person.  That sounds like a lot but the volume is smaller than you'd imagine as well as the mussel is quite small compared to the shell.  A large bowl brimming with mussels is probably less in quantity than a small chicken breast.

Serving this recipe with a bread for sopping up the broth is a must.  It's a delicious broth that should be fully enjoyed as much as the mussels!

Thai-Inspired Coconut Milk Mussels with Ginger, Garlic and Lemongrass

Sunflower Oil

Shallot (, peeled and diced)

Garlic Cloves (, diced)

Serrano Chile (, de-stemmed, seeded and diced)

Lemongrass ((4-5 inches, found

3/4 inch (by ½ inch) knob Fresh Ginger, peeled and diced

Unsalted Butter

Unsweetened Coconut Milk

Mussels

To serve: Crusty baguette

In a large pot with a tight fitting lid, heat the oil over medium-high heat.  Add the shallot, garlic, chile, lemongrass and ginger; sauté, stirring constantly, until fragrant and the shallot becomes slightly translucent (about 3 minutes).

Add the butter and stir while it melts.  Pour in the coconut milk; stir or whisk to break up any solidified milk and to fully blend with the vegetables.

Add the mussels, close the lid and allow to cook until the mussels have all opened; about 5 minutes.  If when checking at 5 minutes some are still closed, replace the lid and cook an additional 1-2 minutes.

Evenly distribute the cooked mussels between four large bowls discarding any which have not opened.  Ladle the broth evenly into the bowls.  Serve immediately with baguette slices.

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Top 2 thai mussels recipes from across the web

The most viewed thai mussels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Red Curry Mussels

Thai-Inspired Coconut Milk Mussels ...

The most viewed thai mussels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine