Thai Steamed Mussels

Why You’ll Love This Recipe

• Authentic Thai Flavors: The use of red curry paste, coconut milk, and fresh herbs like cilantro and basil imparts a traditional Thai taste.

• Quick and Easy: This recipe can be prepared in under 30 minutes, making it perfect for a weeknight dinner or a special occasion.

• Versatile Serving Options: Serve it as an appetizer, main course, or alongside steamed jasmine rice to soak up the flavorful broth.

Ingredients

For the Broth:

• 1 tablespoon coconut oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 2 tablespoons red Thai curry paste

• 1 can (14 ounces) full-fat coconut milk

• 1 tablespoon fish sauce

• 1 teaspoon brown sugar

• Juice of 1 lime

• 1/4 cup fresh cilantro leaves, chopped

• 1/4 cup fresh Thai basil leaves, chopped

• 1-2 Thai red chilies, sliced (optional, for added heat)

For the Mussels:

• 2 pounds fresh mussels, cleaned and debearded

• 1 tablespoon fresh cilantro leaves, chopped (for garnish)

• 1 tablespoon fresh Thai basil leaves, chopped (for garnish)

• Lime wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Broth:

   • In a large pot, heat the coconut oil over medium heat.
   • Add the chopped onion and sauté until translucent, about 3-4 minutes.
   • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
   • Add the red Thai curry paste and cook for another minute, stirring to combine.
   • Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring the mixture to a gentle simmer.
   • Add the lime juice, chopped cilantro, Thai basil, and sliced red chilies (if using). Stir to combine and let the broth simmer for 5 minutes to allow the flavors to meld.

2. Add the Mussels:

   • Add the cleaned mussels to the pot, stirring gently to coat them with the broth.
   • Cover the pot with a lid and steam the mussels over medium heat for 5-7 minutes, or until all the mussels have opened. Discard any mussels that remain closed.

3. Serve:

   • Ladle the mussels and broth into serving bowls.
   • Garnish with additional chopped cilantro and Thai basil.
   • Serve with lime wedges on the side.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Spice Level: Adjust the heat by adding more or fewer Thai red chilies according to your preference.

• Herbs: Substitute Thai basil with regular basil or mint for a different flavor profile.

• Additions: Incorporate vegetables like sliced bell peppers or mushrooms into the broth for added texture and nutrition.

Storage/Reheating

• Storage: Store any leftover mussels and broth in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat gently on the stove over low heat until warmed through. Avoid overcooking the mussels during reheating.

FAQs

1. Can I use frozen mussels for this recipe?

Yes, you can use frozen mussels. Ensure they are thoroughly thawed and cleaned before cooking.

2. What should I do if some mussels remain closed after cooking?

Discard any mussels that remain closed after cooking, as they may not be safe to eat.

3. Can I make the broth ahead of time?

Yes, you can prepare the broth in advance and store it in the refrigerator for up to 2 days. Reheat before adding the mussels.

4. Is it necessary to use Thai basil?

While Thai basil adds a unique flavor, you can substitute it with regular basil if unavailable.

5. Can I add other seafood to this dish?

Yes, you can add shrimp, clams, or squid to the broth along with the mussels. Adjust cooking times accordingly.

6. How can I make the broth spicier?

Increase the amount of Thai red chilies or add a dash of chili flakes to the broth for extra heat.

7. Can I use light coconut milk?

Light coconut milk can be used, but the broth may be less creamy.

8. What can I serve with Thai steamed mussels?

Serve with steamed jasmine rice, crusty bread, or rice noodles to soak up the flavorful broth.

9. Can I use a different type of curry paste?

Yes, you can substitute red curry paste with green or yellow curry paste, but the flavor profile will differ.

10. How do I clean mussels properly?

Scrub the shells under cold running water and remove the beards by

---

Print