Ingredients
4 lbs fresh mussels, cleaned and debearded
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
1 cup fish or seafood broth
2 tablespoons soy sauce
1 tablespoon brown sugar
Juice of 1 lime
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
Fresh cilantro leaves for garnish
Steamed jasmine rice for serving
Execution
Prepare Mussels: Clean and debeard the mussels. Discard any open or damaged ones. Rinse under cold water and set aside.
Sauté Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
Add Curry Paste: Stir in Thai red curry paste and cook for another 2 minutes until fragrant.
Simmer Coconut Curry Base: Pour in coconut milk, fish or seafood broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer, allowing the flavors to meld for 5-7 minutes.
Add Mussels and Vegetables: Gently add the cleaned mussels to the pot, along with sliced red bell pepper and halved cherry tomatoes. Cover with a lid and steam for 5-7 minutes or until the mussels have opened.
Discard Unopened Mussels: Discard any mussels that remain closed after cooking.
Serve: Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.
Serve with Rice: Serve the Thai Coconut Curry Mussels over steamed jasmine rice.
Additional tips
- Customize the level of spiciness by adjusting the amount of Thai red curry paste.
- Pair with crusty bread to soak up the flavorful broth.
- A splash of coconut milk right before serving adds an extra layer of richness.
Thai Coconut Curry Mussels
Ingredients
For the Curry
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste Adjust based on spice preference
- 1 can (14 oz) coconut milk
- 1 cup fish or seafood broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
For the Mussels and Vegetables
- 4 lbs fresh mussels, cleaned and debearded Discard any open or damaged ones.
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro leaves for garnish
- Steamed jasmine rice for serving
Instructions
Preparation
- Clean and debeard the mussels. Discard any open or damaged ones. Rinse under cold water and set aside.
- In a large pot or Dutch oven, heat vegetable oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
Cooking
- Stir in Thai red curry paste and cook for another 2 minutes until fragrant.
- Pour in coconut milk, fish or seafood broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer, allowing the flavors to meld for 5-7 minutes.
- Gently add the cleaned mussels to the pot, along with sliced red bell pepper and halved cherry tomatoes. Cover with a lid and steam for 5-7 minutes or until the mussels have opened.
- Discard any mussels that remain closed after cooking.
Serving
- Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.
- Serve the Thai Coconut Curry Mussels over steamed jasmine rice.
