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
