Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it a great option for weeknight dinners.
- Rich and Flavorful: The creamy coconut milk pairs beautifully with the bold spices of Thai red curry.
- Impressive Yet Simple: Despite its elegant presentation, this dish is easy to prepare at home.
- Perfect for Sharing: Great as an appetizer or a main course for seafood lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
Directions
- Prepare the mussels: Rinse the mussels under cold water, scrubbing the shells and removing any beards. Discard any that remain open after tapping.
- Sauté the aromatics: Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 2-3 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant.
- Cook the curry paste: Add the Thai red curry paste and stir well, cooking for 1-2 minutes to release the flavors.
- Add liquids: Pour in the coconut milk, fish broth, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
- Cook the mussels: Add the mussels, red bell pepper, and cherry tomatoes. Cover the pot and let the mussels steam for about 5-7 minutes, or until they open. Discard any mussels that remain closed.
- Finish with lime juice: Squeeze fresh lime juice over the mussels and stir gently.
- Serve: Garnish with fresh cilantro and serve with steamed jasmine rice.
Servings and Timing
- Servings: 4 as a main course, 6 as an appetizer
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Variations
- Make it spicier: Add Thai chilies or red pepper flakes for extra heat.
- Swap the seafood: Try clams or shrimp instead of mussels.
- Vegetarian option: Replace mussels with tofu and use vegetable broth.
- Creamier broth: Add a bit more coconut milk for a richer texture.
Storage/Reheating
- Storage: Mussels are best eaten fresh, but leftover broth can be refrigerated for up to 2 days.
- Reheating: Reheat the broth over low heat on the stovetop. Add fresh mussels if desired.
FAQs
1. How do I know if mussels are fresh?
Fresh mussels should have tightly closed shells and smell like the ocean. Tap open shells—if they don’t close, discard them.
2. Can I use frozen mussels?
Yes! Thaw them in the fridge first and ensure they are properly cleaned before cooking.
3. What can I use instead of fish broth?
Chicken or vegetable broth works well as a substitute.
4. Is this dish very spicy?
It has a mild kick from the curry paste, but you can adjust the spice level by adding more or less.
5. Can I make this in advance?
You can prepare the broth ahead of time, but cook the mussels fresh for the best texture.
6. What sides go well with this dish?
Steamed jasmine rice, crusty bread, or a simple green salad pair perfectly.
7. How do I clean mussels properly?
Scrub the shells under cold water and remove the “beard” by pulling it toward the hinge of the shell.
8. Can I freeze leftovers?
Mussels don’t freeze well once cooked, but the broth can be frozen for up to 2 months.
9. What can I use instead of soy sauce?
Fish sauce or tamari are good alternatives.
10. Can I make this dish dairy-free?
Yes! The recipe is already dairy-free since it uses coconut milk.
Conclusion
Thai Coconut Curry Mussels are a simple yet elegant dish bursting with bold flavors. The creamy coconut broth, fragrant spices, and fresh seafood make this a must-try recipe. Serve with rice or bread to enjoy every last drop of the delicious sauce!
Print
Thai Coconut Curry Mussels
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Thai Coconut Curry Mussels are a flavorful seafood dish featuring fresh mussels steamed in a fragrant coconut broth infused with Thai red curry, ginger, and lime. Ready in just 30 minutes, this quick and easy recipe is perfect for a weeknight dinner or an impressive appetizer. Serve with steamed jasmine rice or crusty bread to soak up the rich, aromatic sauce.
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
Instructions
- Prepare the mussels: Rinse mussels under cold water, scrubbing the shells and removing any beards. Discard any that remain open after tapping.
- Sauté the aromatics: Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 2-3 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant.
- Cook the curry paste: Stir in Thai red curry paste and cook for 1-2 minutes to release its flavors.
- Add liquids: Pour in coconut milk, fish broth, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
- Cook the mussels: Add mussels, red bell pepper, and cherry tomatoes. Cover and let steam for 5-7 minutes, or until mussels open. Discard any that remain closed.
- Finish with lime juice: Squeeze fresh lime juice over the mussels and stir gently.
- Serve: Garnish with fresh cilantro and serve with steamed jasmine rice.
Notes
- Make it spicier: Add Thai chilies or red pepper flakes.
- Swap the seafood: Use clams or shrimp instead of mussels.
- Vegetarian option: Replace mussels with tofu and use vegetable broth.
- Creamier broth: Add extra coconut milk for a richer texture.
- Storage: Mussels are best fresh, but leftover broth can be refrigerated for up to 2 days.
- Reheating: Warm broth on the stovetop and add fresh mussels if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
