Thai Coconut Curry Mussels
A flavorful dish of fresh mussels cooked in a rich Thai coconut curry broth, served over jasmine rice.
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.
Notes
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.