Thai Coconut Curry Mussels
Steamed coconut curry mussels layered with Thai inspired flavors of red curry paste, ginger, garlic garlic and creamy coconut milk.
Servings: 2 servings
Calories: 757kcal
Cost: $10
Equipment
Ingredients
- 2 pounds mussels
- 2 tablespoons coconut oil
- 1 medium sized shallot diced
- 2 large garlic cloves chopped finely
- 1 teaspoon grated or chopped ginger
- 3 tablespoons red curry paste
- 13 ounce can of full fat coconut milk
- ½ teaspoon fish sauce
- 1 tablespoons brown sugar
- ¼ cup fresh cilantro leaves for garnish
- ¼ cup fresh mint leaves for garnish
- 1 lime cut into wedges, for serving
Instructions
- Place a pot over medium heat and melt the coconut oil.
- Add the chopped shallot and saute for 1-2 minutes to soften, then add the ginger and garlic and saute for another minute.
- Stir the curry paste into the oil and pour in the coconut milk and give the sauce a good stir. Add the brown sugar and fish sauce and give the curry sauce one more stir. This is a good time to taste for seasoning and adjust as needed.
- Add the cleaned mussels to the coconut curry broth and gently stir the mussels into the broth so they are coated with the sauce. Place a lid on the pot and cook until the mussels just open up, about 6-7 minutes.
- Once done, plate the mussels into wide bowls and pour the broth on top.
- Garnish with fresh herbs and lime and serve immediately.
Video
Notes
Discard any mussels that don't open or that have cracked shells.
Other aromatics to add: lemongrass, kefir lime leaves, green onions.
Nutrition
Calories: 757kcal | Carbohydrates: 29g | Protein: 33g | Fat: 60g | Saturated Fat: 48g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 811mg | Potassium: 1292mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4305IU | Vitamin C: 36mg | Calcium: 167mg | Iron: 17mg