Steamed coconut curry mussels layered with Thai inspired flavors of red curry paste, ginger,garlic and creamy coconut milk.
Thai Style Coconut Curry Mussels
Inspired by some of my favorite Thai flavors, these coconut curry mussels are layered with intense flavors of ginger and garlic and a touch of fish sauce for umami.
I could, whole heartedly devour the entire bowl of these curry mussels. The sauce slightly thickens from the coconut milk and all of the savory and slightly sweet layers are finished with fresh and bright lime juice and cilantro.
How to Clean Mussels
I have a more detailed post on my mussels mariniere recipe, but basically what you want to do is:
- Scrub each mussel under cold water.
- Use a towel to help grip and pull off the “beards”.
- Place mussels in cold water with a sprinkle of flour, this will help the mussels discard any sand that may be trapped inside.
- Left mussels and place in cold water or a large bowl of ice until ready to cook.
- *Tips: Discard any mussels with cracked or broken shells and mussels that don’t open/close when tapped gently.
Coconut Curry Broth Ingredients
This recipe would be fantastic with other seafood as well, such as clams or shrimp. Use the broth ingredients as a guideline and add more sweet or saltiness as preferred.
Shallot, Garlic and Ginger: Aromatics to get the dish going. You could also do 1/2 red or sweet white onion.
Red Curry Paste: I took help from the store and used Thai Red Curry Paste which has great flavor. Green curry paste would work great too.
Coconut Milk: For creaminess and richness
Fish Sauce: Just a few drops offers a true savoriness and saltiness that goes so well with the other flavors.
Brown Sugar: or you could use palm sugar, but brown sugar is easily accessible and just a bit of sweetness, and again, layers so swell with the other savory and salty flavors.
Fresh Herbs and Lime: Just at the end for a finish hit of brightness.
How to Make Coconut Curry Mussels
Once your mussels are all cleaned and you’ve gathered all your ingredients, everything else is pretty quick.
Mussels cook in less then 10 minutes, which makes them a perfect weeknight meal.
- In a medium sized pot, of medium heat, add coconut oil and shallot. Saute until softened, then add ginger and garlic and cook for another minute.
- Stir in curry paste and pour in coconut milk and stir everything together. Add brown sugar and fish sauce and give one more stir.
- Add in the mussels and stir one more time. Place lid on the pot and cook until the mussels just open up, about 5 minutes.
- Once done, plate mussels and all it’s broth into large bowls and garnish with fresh herbs and lime.
Other Seafood Recipes to Try:
Steamed Clams with Corn and Tomatoes
Coconut Curry Mussels
Ingredients
- 2 pounds mussels
- 1 tbsp flour for cleaning mussels
- 2 tbsp coconut oil
- 1 medium sized shallot chopped
- 2 large garlic cloves chopped finely
- 1 tsp grated or chopped ginger
- 2 tbsp red curry paste
- 1 13 ounce can of coconut milk
- Few dashes of fish sauce
- 1 tsp. brown sugar
- Small bunch of cilantro for garnish
- 1 lime cut into wedges
Instructions
- Begin by cleaning your mussels and Scrub each mussel and rinse well.
- Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water.
- When all mussels are cleaned, sprinkle flour and toss gently.
- Then rinse the mussels and place in cold water or in a large bowl of ice until you’re ready to cook them.
- In a medium sized pot, on medium heat, add coconut oil and shallot. Saute until softened, then add ginger and garlic and cook for another minute.
- Stir in curry paste and pour in coconut milk and stir everything together. Add brown sugar and fish sauce and give one more stir.
- Add in the mussels and stir one more time. Place a lid on the pot and cook until the mussels just open up, about 5 minutes.
- Once done, plate mussels and all its broth into large bowls and garnish with fresh herbs and lime.
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